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!