While I certainly didn’t feel like cooking today, I had some kale and collards in the fridge that were admonishing me for not putting them to good use. I had the onions, garlic, apple cider vinegar, crushed red pepper, salt and pepper, some vegetable Better Than Bouillon plus coconut oil and a soupçon (love that word) of my bacon fat stash to cook it all in. Alright already!
I washed and stemmed the 1 bunch each of the greens and put a rough chop to them. While warming the pan over medium heat I sliced up 2 small onions and 2 cloves of garlic. Once it was hot in went 1 tablespoon each of coconut oil and bacon fat followed by the onions. Seasoned em up with a pinch of salt, cracks of black pepper, crushed red pepper and a teaspoon of bouillon. Cooked for 5 minutes, added the garlic and incorporated the greens until they began to wilt. A cup of water, a tablespoon of vinegar and some liberal dashes of hot sauce before covering the pot and reducing the burner to medium-low and cooking for 20 minutes or until greens are dark and “tendah”. Done!
All I added was a couple more liberal dashes of my favorite hot sauce Cholula and some chopsticks and it was on!
Collards and kale, I will never let you wallow again!