Louisiana Red Hot Collard Greens

1. 1

   in a large frying pan with a cover heat enough evoo to cover bottom of pan and then soften your onions and then add your pancetta, chopped roughly. let everything get soft.

2. 2

   clean the collard greens thoroughly but leave them wet

3. 3

   add the wet collard greens, a generous splash of balsamic, and a generous splash of Louisiana Red Hot Sauce, lower the heat to a bit over the simmer temp and cover the pan to let the collards cook. The moisture on the leaves and in the pan should be more than enough.

4. 4

   while the collards are softening and cooking, slice your red peppers julienne style and quickly saute them. I find that if you separate them, they stay crispy and add a nice texture to the dish. you can add some bacon or shaved almonds for more texture.

5. 5

   the longer you let the collards sit, the better they taste but they are done when they are limp and dark green.

6. 6

   plate the collards in their juices and lay the red peppers and slivered or shaved almonds on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.