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
