Brazilian Collards Best Dishes
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"Spicy, tangy collard veggies accented with black pepper bacon, cayenne pepper and vinegar are a large deal in Brazil. Here is my recipe. Since bacon fat is an vital a part of this recipe do not drain it in the course of any of the steps! I say that if your vegetables are fattening then devour a lighter essential dish!"
- half pound peppered bacon, diced
- 1 onion, chopped
- 2 kilos collard greens - rinsed, stemmed and torn into 3x6 inch portions
- 1 cup bird inventory
- 1 teaspoon cayenne pepper
- 2 tablespoons pink wine vinegar
|Prep : 10M||Cook : 6M||Ready in : 2H10M|
- Place bacon in a huge heavy-bottomed pot over medium-high warmness. Cook until browned and maximum of the grease has been launched. Stir in onion and cook until tender and glistening, about four minutes.
- Place collards into the pot and stir to coat with the bacon drippings. Pour inside the chook inventory. Season with cayenne pepper. Reduce warmness to low and cook for 1 hour and 15 mins.
- Stir red wine vinegar into the pot. Continue cooking 15 mins, until liquid is decreased via about 1/2.
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