Lucky veg whose green color symbolizes money. Yes.
Is it necessary to overcook these greens to death? No.
Only last week I emphasized this point to a friend responding to my planned lucky foods New Year’s dishes. I should note that I take preparing traditional Good Luck New Year’s Day foods so seriously that no matter how much or how many people I’ve cooked for over the holidays, no matter how late I’ve stayed up on New Year’s Eve, or even if no one is coming over, the discipline in seeing through these foods is critical toward ensuring the year ahead, otherwise, to me, it’s sort of like praying to God to win the lottery but failing to buy a ticket.
Happy New Year 2017! Collard Greens with Bacon were on my good luck menu and they are delicious with a gentle warming until just cooked fully through, while still maintaining their bright green color. Now I realize I’m packing here a recipe that in the first week of January contains bacon, and bacon grease, but not excessive amounts and a bowl of these, ahem, not overcooked greens, are a healthy and delicious vegetable to include in your mix, not to mention they have luck attached to them. Wishing you a lucky year ahead, and be sure to eat your greens.
- 5 slices center cut bacon
- 1 bunch collards, around one and a half pounds or a bit less
- reserved bacon grease
- 1 small or half medium-sized red onion
- couple small pinches coarse kosher salt, more or less according to taste
- Cut bottom stalk off of collards, wash leaves well in cool water. Tear large leaves from center stem, cut leaves into bite sized pieces, place into a colander, rinse leaves again in cool water. In a large sized saute pan, cook bacon until browned and crisped, remove bacon to a paper towel covered plate. Reduce heat of saute pan with remaining bacon grease to low, tumble in onion, cook three minutes until just tender. Lightly dry collards with a paper towel leaving a bit of water clinging to the leaves. Topple collards into the pan using tongs to lift and move the collards all about through the onions and bacon grease. Continue to cook around ten minutes, or a little longer until leaves are cooked just tender through and no longer have a raw taste. Chop cooked bacon, stir into collards with salt, toss throughout, check seasoning, adjust to taste. Serve hot straight away.