BLT - Braised Bacon, Collards and Tomato Jam

1. 1

   For the bacon: Preheat the oven to 350 degrees F. Add the bacon, stock and mirepoix to an oven-safe pan, cover with foil and roast for 90 minutes.

2. 2

   Then remove the bacon from the stock and allow to cool.

3. 3

   Once cooled, portion into 4 portions and hold until re-cooking.

4. 4

   For the collards: Add the stock, apple juice, bacon, onions, Cajun spice and collards to a stockpot and cook over medium-high heat until simmering.

5. 5

   Then reduce the heat to low and cook until the greens are softened and the liquid has reduced to 2 cups, about 1 hour.

6. 6

   After cooking, remove from the heat and hold warm.

7. 7

   For the tomato jam: During the collard process, in a small saucepot over medium heat, add the tomatoes, onions, horseradish, thyme, salt, cayenne, curry, white pepper and turmeric, and allow to cook for 75 minutes, stirring during the process.

8. 8

   Once cooked, keep warm and tighten with a slurry if needed.

9. 9

   Once all three items are cooked, on an oven-safe pan, add the braised bacon pieces, top with tomato jam and heat under the broiler lightly browned, about 2 minutes.

10. 10

    Once browned, portion the collards in a centered pile in a bowl, then top with the relish-broiled bacon and serve.

* Per serving · 4 servings · Values may vary.