|This is a collard leaf on a sheet of 8.5" x 11" paper.|
I liked the name of this recipe--Kickin' Collard Greens--and it didn't look too challenging, as long as I wasn't planning to go anywhere for a couple of hours. I modified it to fit what I had in my kitchen, so that I actually used about 2 tsp olive oil; 2 oz pancetta; half of a very large onion; 3 small cloves garlic; 1/2 tsp salt (possibly more than was needed, as it turned out); 1/2 tsp pepper; 2 cups vegetable broth; 1 pinch red pepper flakes; and maybe 11 oz collard greens, much of the stem removed, cut into small pieces.
|This is 11 oz of collard greens cut into smallish pieces.|
|I browned the pancetta...|
|and added onions and garlic.|
|I wilted the collard greens...|
|and cooked the livin' daylights out of them.|
|Dinner is served:|
collard greens with roasted sea scallops
in a tomato/onion/basil coulis.
|Cream of collard greens soup|