Lucy’s Favorite Collards w/ Bacon

Lucy’s Favorite Collards w/ Bacon

Y’all it’s finally happened… I’ve been in the south long enough that I developed a taste for cooked greens and bacon. So yummy! Below is a recipe I’ve modified from Martha Stewart and my friend, Culley. 

Lucy’s Favorite Collards w/ Bacon! 

collards

Ingredients

  • 2 bunches collard greens, stemmed 
  • 3 teaspoons vegetable oil 
  • 1/2 red onion, sliced 
  • 3 slices bacon, cut crosswise into 1/4-inch strips 
  • 2 tablespoons cider vinegar 
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1 tsp red pepper flakes 
  • 1 Tbsp molasses

Directions

  1. Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit. 

  2. Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume. 

  3. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute. 

  4. Add stock, red pepper flakes and molasses; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.

Lucy’s Favorite Collards w/ Bacon

  • 2 bunches collard greens (stemmed)
  • 3 teaspoons vegetable oil
  • 1/2 red onion (sliced)
  • 3 slices bacon (cut crosswise into 1/4-inch strips)
  • 2 tablespoons cider vinegar
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1 tsp red pepper flakes
  • 1 Tbsp molasses
  1. Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
  2. Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
  3. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
  4. Add stock, red pepper flakes and molasses; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.

Saturday Morning Pumpkin Muffins

Saturday Morning Pumpkin Muffins

Staying in your pajamas a little longer, watching cartoons, and snuggling on the couch… all reasons I love Saturday mornings. It is a sunny but cool day here in Durham and the perfect fall day for pumpkin muffins. We had these as a mid morning snack and they really hit the spot!

This recipe is modified from this post over at The Kitchn. They make a point to use the individual spices instead of the premixed pumpkin pie spice. They also remind you that the recipe calls for plain pumpkin puree not the sweetened pumpkin pie mix in a can.

 

Saturday Morning Pumpkin Muffins

  • 1 3/4 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 1/3 cups light brown sugar
  • 2 large eggs
  • 1 1/3 cups pumpkin purée (one 15 oz can)
  • 1 teaspoon vanilla extract
  1. Heat the oven to 350°F.
  2. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes.
  5. Add the eggs one at a time, beating after adding each one.
  6. Add the pumpkin purée and vanilla extract.
  7. Stir in half the dry ingredients, mixing until just combined. Add the second half. Do not overmix.
  8. Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.
  9. Bake for 18 to 22 minutes, until a tester comes out with few crumbs.
  10. Let the muffins cool enough to handle. Enjoy!!
Baked Goods, Breakfast, Snacks