What the Beck???
Sur la Table Class #3
"Flavors of the South"
Part A: Chile-Spiced Collard Greens
Chef Kiley Fields
This monstrous leaf is a collard green
Who knew???
This leaf was boiled in hot salty water for three
minutes and then cooled.
After getting all of the water was out, the greens
were rolled and cut into thick strips.
After preparing the collard greens, we
cut up the bacon, and fried it up..
What could be better in any recipe than bacon???
The next step was to dice up the onion
THESE WERE FABULOUS!!!
Sur la Table Class #3
"Flavors of the South"
Part A: Chile-Spiced Collard Greens
Who knew???
This leaf was boiled in hot salty water for three
minutes and then cooled.
were rolled and cut into thick strips.
cut up the bacon, and fried it up..
What could be better in any recipe than bacon???
We fried up the onion, garlic and red pepper flakes.
After we added the onions we added in the collard greens,
chicken broth and apple cider vinegar.
Pepper and sea salt were the final additive
I can't believe that I am going to say this, but....
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