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Collard Green Risotto And Pot Liquor
Ingredients
- 1 Tbsp. extra virgin olive oil
- 3 x bacon slices cut 1/2" pcs
- 1 lrg onion minced
- 2 x garlic cloves minced
- 1 lb fresh collard greens cut 2" pcs
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 3 c. chicken broth
- 1/4 c. molasses
- 2 Tbsp. butter or possibly margarine
- 1/2 c. butter or possibly margarine
- 1 med onion minced
- 2 1/4 c. uncooked Arborio rice
- 2 x garlic cloves minced
- 2 c. dry white wine see * Note
- 2 x bay leaves
- 5 1/2 c. warm chicken broth divided
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/8 tsp warm sauce
Directions
- * Note: One c. chicken broth may be substituted for white wine.
- Heat oil in a Dutch oven; add in bacon, and cook till crisp. Add in onion, and saute/fry 5 to 7 min or possibly till tender. Add in garlic; saute/fry 1 minute.
- Stir in collard greens, salt, and pepper; saute/fry over medium heat 5 min or possibly till greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mix 45 min or possibly till greens are tender.
- Pour greens mix through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor. Stir greens into Risotto.
- Place 1 c. Collard Green Risotto in each of 6 bowls. Ladle pot liquor mix proportionately on top. Serve immediately.
- For Risotto: Heat butter in a Dutch oven over medium-high heat; add in onion, and saute/fry 5 to 7 min or possibly till tender. Stir in rice and garlic; saute/fry 2 min. Reduce heat to medium; add in wine and bay leaves. Cook 5 min or possibly till liquid is reduced by half.
- Add in 1 c. chicken broth, salt, pepper, and warm sauce; cook, stirring often, till liquid is absorbed. Repeat procedure with remaining broth, 1/2 c. at a time. (Cooking time is about 45 min.) Remove and throw away bay leaves. (Makes 6 servings)
- This recipe yields 6 servings.
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