Friday, May 18, 2012


makes 10 egg rolls

1 16 ounce bag of frozen collard greens
8 ounces of chicken stock
1 teaspoon of granulated garlic, crushed red pepper, onion powder and kosher salt
1/2 medium onion chopped
2 strips of thick cut nitrate free bacon roughly chopped
safflower oil
egg roll wrappers
In a cast iron pot fry bacon until crispy. Remove from pan. Add onion; cook until translucent. Add greens and seasonings and bring to a boil. Lower heat and simmer for about an hour until tender. Let cool drain and add salt and bacon. Taste greens for seasoning and salt adjustments.
In a 12 inch frying pan add enough oil to fill pan half way. Heat oil to about 315-325 degrees. Roll your egg rolls. Fry turning constantly until golden brown about 12 minutes. 

bacon recipe courtesy of: Piper L (member), for, 235 Second Street, First Floor, San Francisco, CA 94105