Skillet Greens with Balsamic VinegarServes 6
2 pounds collards, washed and drained
2 cups water
3 tablespoons bacon drippings or olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
2 to 3 teaspoons sugar
2 tablespoons balsamic vinegar
1. Remove and discard the woody stems. Stack the collard leaves a few at a time and roll. Cut them crosswise into ¼-inc wide strips.
2. Bring water to a boil in Dutch over or large saucepan. Add collards; cover and cook over medium heat, stirring often until greens are slightly tender, about 10 to 12 minutes. Drain greens well.
3. Heat bacon drippings in large skillet over medium heat until hot. Add onion, garlic and crushed red pepper; cook and stir until onion is tender, about 5 minutes. Add drained collards and sugar, cook and stir until collards are tender, about 10 minutes.
4. Sprinkle balsamic vinegar over collards and toss to coat. Serve immediately
(From Charlotte Lyons' "The New Ebony Cookbook")
Tip:
"The most important thing in the kitchen is sharp knives. I've gone to people's homes and they want me to cook and the knives are dull. You can't duplicate it as well if you don't have really good knives. If I had to invest in something, that's what I would do."
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