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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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The name of this South American dish comes from the technique of rolling the collard leaves tightly together to make slicing easier. Ingredients:
3 pounds collards or kale |
2 teaspoons olive oil |
2 bacon slices, finely diced |
8 cups chopped onion |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 to 1 teaspoon hot pepper sauce |
Directions:
1. Remove stems from collards. Wash and pat dry. Stack 4 or 5 collard leaves together, and roll up holding tightly. Slice thinly to equal 32 cups.
2. Heat oil in a large Dutch oven until hot. Add bacon; sauté 2 minutes or until lightly browned. Add onion; sauté 2 minutes. Add collards in 4 batches; cook 1 minute after each addition, stirring frequently. Cook an additional 25 minutes or until tender, stirring frequently. Add salt, pepper, and sauce; cook 2 minutes.
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