1 bunch Collard Greens
1/2 pound bacon
1 cup chicken stock
1 dash white wine
Take the stem off.
Chop into 1in pieces.
Blanch in salted water for 45s-1min.
Drain, put aside
Dice 1/2 onion & 1/2lb of good bacon.
Sauté bacon, add onion cook til onion is tender
Add 1c chicken stock and a splash of white wine
Reduce by half add collards back in and enjoy!!!
"By quickly blanching you lock in the deep green color without turning them to mush."