This week on my day off I tinkered with a recipe and created a masterpiece for breakfast. I was so impressed with what Chris did with the collard greens and black eyed peas for New Years that I just had to try my hand at cooking some.
To merely say it was good would not capture that smokey, salty, bacon goodness clinging to the greens that soaked into the cornbread that went with the egg perfectly. I e-mailed Chris, all my siblings, my neice, and the local paper to tell them about this. Something this good has to be shared. If you want to make this recipe and have your own moment of nirvana here's what I did.
1. Stem the collard greens and chop them up. I used most of a large bunch - they shrink a lot.
2. Cut up 2 pieces of bacon and throw it in a pan with about a tablespoon of olive oil. Cook for about 5 minuts and then throw in about 1/4 cup of chopped onion and let it get nice and brown and the bacon crispy. Add 1/2 cup chicken broth, cover the pan and let it go for about 15 minutes. Watch it though! That broth evaporates quick.
3. In the meantime cut up some left over cornbread into cubes and warm it up. You could also use just plain bread or an english muffin.
4. Make yourself a fried egg.
5. Spoon the greens over the cornbread, top with the cooked egg, grate some pecorino romano on top.
6. Grab a cup of coffee, sit down, prepare to be amazed!
Collard greens: Not just for supper anymore!
Sounds yummy. I love every ingredient . It has to be good paired with eggs and cornbread.
Posted by: Joan Clarke | 01/06/2013 at 12:54 AM
Sounds yummy but I am curious about collard greens - I have avoided them as I have always thought they were bitter...are they? I don't know where I have gotten that idea but because of this thought I have always stuck to kale and chard which
I love, love, love and which I eat all the time. Thanks so much for the recipe idea and I will try it, collards and all!
Posted by: pam knutson | 01/06/2013 at 07:42 AM
In my family, we might try to figure out how to fry the egg with the greens and bacon...
Posted by: Anne | 01/06/2013 at 11:47 AM
Looks really good. I will have to keep my eye out for collard greens, don't know if they are a food staple in So Cal. BTW, how do you keep your pan so clean? I have an unlovely set of Iron Clad that looks like it survived a fire:(
Posted by: Violet Cadburry | 01/06/2013 at 06:42 PM