© JACQUES & COMPANY 2009

Butternut Squash Risotto • Potatoes au Gratin • Turnip au Gratin • Southern Greens

Makes 8 servings

1 bunch red Swiss chard

2 bunches mustard greens

1 bunch collard greens

½ pound bacon, ½" dice

1 tablespoon garlic, chopped

2 cups onion, ½ dice

¼ cup balsamic vinegar

1 tablespoon beef base

salt and black pepper

Heat a Dutch oven and cook the bacon until almost crisp.  Add the diced onion and garlic.  Cook until translucent.

Add the chopped stems from the Swiss chard and mustard greens only (the collard green stems are not tender enough).  Cook for 10 minutes covered with the lid down.

Add the leaves from the chopped greens in batches to the mixture. Cook until somewhat wilted (with lid down). Stir the greens with a wooden spoon, and keep adding the greens until all incorporated into the kettle.

Add the beef base and balsamic vinegar. Stir the greens from time to time. Simmer uncovered for 45 minutes until tender.

Season with salt and pepper to taste.  Add  more balsamic vinegar to taste. Keep warm on low heat until ready to serve.

Note: When cleaning and washing the greens, keep the stems separate and cut them into 1" long pieces. The collard green leaves can be torn into 3 or 4 pieces since they do not shrink as much as the others greens.

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