3851. SAUTEED SPRING GREENS with BACON and MUSTARD SEEDS

Servings: 4


2 ounces thick-cut bacon, finely diced
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 hot red chile, seeded and finely chopped
1 tablespoon yellow mustard seeds
1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
Salt
Freshly ground pepper
1 tablespoon white wine vinegar

In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

Make Ahead: The cooked greens can be refrigerated overnight. 


bacon recipe source: Grace Parisi, Food & Wine, June 2013

3512. COLLARD GREENS, BLUE POTATO and BACON SALAD

makes 8 servings 

 

 

6 ounces thick-cut bacon, cut into 1/4-inch dice 

1 pound baby blue potatoes, quartered  

Kosher salt 

Freshly ground pepper  

1/2 cup chopped walnuts 

8 quail eggs

1/4 cup plus 2 tablespoons extra-virgin olive oil 

2 tablespoons apple cider vinegar  

1 tablespoon Dijon mustard 

pinch of sugar 

1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons  

4 ounces Stilton cheese, crumbled 

 

Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.  

 

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool. 

 

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.  

 

In a small saucepan, cover the quail eggs with water. Bring to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise. 

 

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the collards, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.

 

 

bacon recipe source: Melia Marden, Food & Wine, April 2014

2898. BACON and BOURBON COLLARDS

makes 10 servings 


4 thick bacon slices 
3 tablespoons butter 
1 large sweet onion, diced 
1 (12-oz.) bottle ale beer 
1/2 cup firmly packed brown sugar 
1/2 cup bourbon 
1 teaspoon dried crushed red pepper 
6 pounds fresh collard greens, trimmed and chopped 
1/2 cup apple cider vinegar 
1 teaspoon salt 
1/2 teaspoon pepper

Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 3 minutes or until mixture is reduced by one-fourth.

Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness. Stir in vinegar, salt, and pepper.

bacon recipe courtesy of: Tyler Brown, The Hermitage Hotel, 231 Sixth Avenue North, Nashville, Tennessee; Southern Living, October 2011

2566. COLLARD GREENS and BACON EGG ROLLS

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 Chow.com, 235 Second Street, First Floor, San Francisco, CA 94105

2033. SKILLET GREENS with BACON and FETA

serves 1 or 2


1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper

Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.

Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.

If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.

Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.

Place the greens in a bowl, crumble the feta cheese overtop, and serve.


bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010

1773. STUFFED PORK TENDERLOINS with BACON and APPLE-RIESLING SAUCE

yields four servings


1 tablespoon extra-virgin olive oil
1/4 cup minced onion
1/4 pound pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 teaspoon chopped thyme
1/2 teaspoon chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 ounces fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
two 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 teaspoon chopped sage
1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper

PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.


bacon recipe courtesy of: Debra Whiting, Red Newt Winery Bistro, 3675 Tichenor Road, Hector New York 14841 | "Great American Wine & Food Matches," Food & Wine, October 2006

1686. COLLARD GREENS with RED ONIONS and BACON

serves eight


1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.


bacon recipe courtesy of: Gourmet, December 1995

1605. LINGUINE with COLLARD GREENS and BACON

makes 4 to 6 main-course servings


10 bacon slices (1/2 lb), chopped
3/4 cup pine nuts (1/4 lb)
1/4 lb shallots, finely chopped (3/4 cup)
6 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
3 lb collard greens, stems and center ribs discarded and leaves chopped
1/4 teaspoon salt
2 cups water
1 lb dried linguine
1 lb grape or cherry tomatoes, quartered
1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.

Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.

While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.

Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.


bacon recipe courtesy of: Gourmet, July 2003

1407. COLLARD GREENS with BACON and RUTABAGA

serves 4-6


2 cups of chicken stock
6 slices of bacon, cut into 1 inch pieces
1 teaspoon of vegetable oil
1 pound of collard greens, washed, trimmed and cut into two inch pieces
1 small rutabaga, peeled and cut into small squares
2 shallots, finely chopped
2 tablespoons of seasoned Nakano rice vinegar
2 teaspoons of crushed red pepper
Kosher salt to taste

In a large pot that has been heated on medium heat, add the 1 tsp of vegetable oil. Sauté the sliced bacon and cook until somewhat crisp and it renders the fat.

To the pan, add the chopped shallots and crushed red pepper. Cook the shallots until almost translucent in color.

Add the cut collard greens and chopped rutabaga to the pot. Add the 2 cups of chicken stock.

Continue to cook mixture on medium heat for about 30 minutes or until the rutabagas and collard greens are tender.

After the mixture is cooked, add the vinegar and season with the Kosher salt to taste. Return mixture to boiling high heat. Serve hot.


courtesy of: Ethnic Spicy Food and More

1062. COLLARD GREENS with BACON and ONIONS

1/4 pound bacon
1 medium onion, coarsely chopped
2 cloves garlic, finely minced or pressed with a garlic press
2 pounds collard greens
1 teaspoon kosher salt
vinegar to taste (we use rice vinegar, though others would work)

Rinse the collard greens and cut out the thick central vein. Chop into 1-inch-wide strips. Cut the bacon into chunks (~3/4-inch wide); this is easier to do if the bacon is at least partially frozen. Cook the bacon in a large pot over medium heat, stirring frequently, until the bacon is lightly browned and the fat has mostly rendered out (at least 10 minutes, but likely more). Add the onion, increase the heat to medium-high, and cook, stirring frequently, until the onions have started to brown (5-10 minutes). Add the garlic and cook, stirring constantly, for another minute. If your pot can't hold all the raw collard greens at once, add them in a few batches (they cook down quickly); otherwise, add them all at once. Cook, stirring, until the greens are all coated with bacon fat and have reduced in volume. Add enough water to almost cover the greens, add the salt, and bring to a boil. Reduce the heat and simmer, covered, until the collard greens are tender (~15 minutes; test them by tasting). We like to serve the collard greens with some of the cooking liquid in each bowl; if you'd prefer drier greens, then boil off the cooking liquid before serving. Serve with vinegar and salt to taste.


courtesy of/adapted from: Joy of Cooking, I.S. Rombauer, M.R. Becker and E Becker. Scribner, 1997

1054. BROWN-BUTTER CREAMED WINTER GREENS with BACON

makes 6 (side dish) servings


3/4 stick unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons minced shallot
1 Turkish or 1/2 California bay leaf
6 black peppercorns
3 1/2 pounds mixed winter greens such as collards, mustard greens, and kale
6 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
1 cup finely chopped onion
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.

Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.

Discard stems and center ribs from greens, then coarsely chop leaves.

Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.

Stir in lardons, vinegar, and salt and pepper to taste.


courtesy of: John T. Edge, Gourmet, January 2008

813. COLLARD, BACON and ANDOUILLE SAUSAGE COBBLER with CORNMEAL BISCUITS

makes 8 to 10 servings


BISCUITS
1 cup all-purpose flour
1/2 cup coarse yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup half-and-half

COLLARDS
1/2 pound slab bacon, cut into 1-by-1/2-inch sticks
1 large sweet onion, thinly sliced
3 garlic cloves, minced
4 ounces spicy andouille sausage, halved lengthwise and sliced 1/4 inch thick
4 cups Turkey Stock or chicken stock
4 pounds collard greens—thick stems and inner ribs removed, leaves cut into 1-inch ribbons
1 cup plus 2 tablespoons half-and-half
2 tablespoons cornstarch dissolved in 1/4 cup water
Salt and freshly ground pepper

Make the biscuits: In a food processor, pulse the flour, cornmeal, baking powder, sugar and salt. Add the butter and pulse until it’s the size of small peas. Add the half-and-half and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface and knead 2 or 3 times. Flatten the dough slightly and roll it out to a 10-inch square. Cut the dough into 2-inch squares and refrigerate on a baking sheet.

Make the collards: In a large pot, cook the bacon over moderate heat until golden and the bacon fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Discard all but 1 tablespoon of fat from the pot. Add the onion and garlic and cook over moderate heat, stirring, until softened, 6 minutes. Add the bacon, andouille and 3 cups of the Turkey Stock and bring to a boil over high heat. Add the collards in 3 batches, stirring so each batch wilts before adding more. Cover and simmer over low heat until the collards are very tender, 30 minutes.

Preheat the oven to 375°. Add 1 cup of the half-and-half and the remaining 1 cup of stock to the collards and bring to a boil. Stir the cornstarch slurry and add it to the pot. Cook, stirring, until thickened, 2 to 3 minutes. Season with salt and pepper.

Transfer the collards to a large ceramic or glass baking dish. Top with the biscuit squares, overlapping them slightly, and brush the tops with the remaining 2 tablespoons of half-and-half. Season the biscuits well with pepper and bake for 50 minutes, or until the greens are bubbling and the biscuits are golden. Let rest for 20 minutes before serving.

MAKE AHEAD: The recipe can be prepared through Step 3 one day ahead; refrigerate the biscuits and collards separately.


courtesy of: Grace Parisi, "Best Holiday Dishes," Food & Wine, November, 2006

742. MONROVIAN COLLARDS and CABBAGE with BACON

yields 8 portions


1 bunch collard greens, washed and cut in small pieces
1/2 lb. bacon, cut in 1- to 2-inch pieces
1 large onion, sliced
1 tablespoon salt
1 tablespoon crushed red pepper
1 teaspoon black pepper
1 quart water
2 lb. cabbage, cut into 8 wedges
1 oz. butter or oil

In a 4-quart saucepan, combine collard greens, bacon, onion, salt, crushed red pepper, black pepper and water. Simmer gently for 30 minutes. Add cabbage and butter (or oil). Cook for 15 minutes or longer until vegetables are tender. Correct the seasoning to your taste. Strain before serving if water has not been absorbed. Serve in a 2-quart bowl.


courtesy of: The African Cookbook, by Bea Sandler. New York: Carol Publishing Group, 1993

595. BREAD STUFFING with CRAWFISH, BACON, and COLLARD GREENS

makes 10 to 12 servings


1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley

Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.

Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.


courtesy of: Bon Appétit, November 2006

525. CRISPY CATFISH and BLACK EYED PEAS, BACON and CARAMELIZED ONION RELISH with FRIED COLLARD GREENS

1/2 pound bacon, small diced
2 cups thinly sliced onions
Freshly ground black pepper
2 teaspoons chopped garlic
1/2 pound black eyed peas, cooked until tender and rinsed under cool water
3 cups veal or beef reduction
1 tablespoon finely chopped fresh parsley leaves
4 catfish fillets, (about 6 ounces, each)
1 cup flour
Creole seasoning
1/2 cup vegetable oil
8 collard green leaves

Preheat the fryer.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove the bacon, drain on paper towels, and set aside. Add the onions to the bacon fat. Season with black pepper. Saute until caramelized, about 8 to 10 minutes.

Stir in the garlic and black-eyed peas. Continue to saute for 1 minute. Stir in the veal reduction and bring the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir in the parsley, remove from the heat, and keep warm.

Season the fillets with creole seasoning, on both sides. Season the flour with creole seasoning. In a large skillet, heat the oil. Dredge the fillets in the seasoned flour, coating each side completely. Pan fry the fillets until crispy, about 4 to 6 minutes on each side. Remove and drain on paper towels.

Add the greens to the hot oil and fry until crispy. Remove and drain on paper towels. Season with salt and pepper.

To serve, spoon the black eyed peas in the center of each plate. Sprinkle the reserved crispy bacon over the peas. Lay the fish on top of the peas. Garnish with the fried greens.


courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993

480. CROAKER ESCABECHE with BACON

Servings 4

4 whole croaker, 2 lbs each, cleaned/scaled
1 cup flour salt and pepper
½ cup corn starch
8 strips bacon, diced
1 T garlic, minced
2 T shallot, minced
1 tsp. mustard seed
½ cup onion, sliced
¼ cup cider vinegar
¼ cup apple cider
1 pound collard greens, fresh

Remove stems from collards; wash greens well and cut into a chiffonade. Wash the fish well, and make two cuts on each side. Season fish with salt and pepper. Combine flour and cornstarch, and dredge fish in the mixture, getting mixture into center of each. Cook half the bacon until crisp; remove bacon and set aside. Brown each fish in the bacon fat for about 5 minutes on each side. If fish are thick, finish cooking in oven. Wipe the skillet clean, and cook remaining bacon; set bacon aside. Add garlic and shallots to bacon fat, and cook until just done. Add mustard seeds and onion. Deglaze mixture with vinegar and cider. Add collards, and quickly stir until they wilt. Remove from heat and pour the cooking liquid over the fish. Arrange collards on plates, topping with croaker. Crumble reserved bacon and sprinkle over each serving.


courtesy of: Virginia Farm Bureau Federation, 12580 West Creek Pkwy, Richmond, Virginia 23238-1110

436. FUSILLI with COLLARDS, BACON, and GARLIC

Serves: 4


1 pound collards, coarse stems discarded and the leaves washed well and chopped coarse
1/4 pound sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 teaspoon dried hot red pepper flakes
1/3 cup olive oil
3/4 pound fusilli (spiral-shaped pasta)
1 tablespoon red-wine vinegar
freshly grated Parmesan as an accompaniment

In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle.

In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl.

Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown.

Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well.

Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.


courtesy of: Chelsea CSA, New York, New York / Gourmet, February 1992

401. BACON and EGG SOUP

1 lb. good bacon
1/2 cup chopped shallots
3/4 cup frozen spinach or collard greens
1/2 cup water
2-4 eggs
3 cans Campbell's chicken broth
1/3 cup shelled chopped pistachios
3/4 cup fresh cilantro, loosely chopped
3/4 cup grated muenster cheese
several tablespoons heavy cream, to taste
black pepper, sage, mace
2 tablespoons dry sherry
1 packet unflavored gelatin (optional)

Chop the bacon and the shallots both small and fry them together in a pan until the bacon is crisped. Set them aside. Drain off all the grease except a little, and use that and the water to cook the collards until they soften. Turn off the fire and let your pan cool while you beat two or three or four eggs. If you only use two eggs, first sprinkle a packet of unflavored gelatin into your chicken stock. Beat the chicken stock into the eggs. Pour this into the pan with the collards and heat, stirring constantly, until the soup thickens. This will be sudden, so keep your fire moderate and watch closely. While you're stirring, throw in the pistachios and cilantro, and season to taste with black pepper, a good pinch of rubbed sage, and a little mace. When the soup has thickened, turn off the fire and keep stirring. Add the crisp bacon and onions, and a little later the cheese, stirring the whiles until the cheese melts. Temper it up with sherry and cream and serve it forth.

NOTE: You can also make this soup with leftover baked ham, and use the juices from the ham's baking if you're not on a low-salt diet. A very nice addition is queso de freir, also known as queso para freir, queso fresco, queso blanco fresco, and panela. It's a crumbly white Hispanic cheese that doesn't melt when you cook it. If you take a slice and fry it in a little oil, browning it on both sides, it's like an entire slice of the little crispy bits you get around the edges of a grilled cheese sandwich. Take several of these browned cheese slices and use your scissors to cut them up into strips. At the last minute, throw them into the soup in place of the grated cheese.


courtesy of: Teresa Nielson Hayden

49. COLLARD GREENS with BACON

1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.

"and forever chicken, and forever"


courtesy of: Stephen Crumrine, Portland, Oregon