- 1 tablespoon olive oil
- 3 slices bacon, cut into 1/2 inch pieces
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 pound fresh collard greens, cut into 2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 1/4 cup molasses
- 2 tablespoons butter or margarine
- Risotto (see below)
- RISOTTO:
- 1/2 cup butter or margarine
- 1 medium onion, chopped
- 2 1/4 cups uncooked Arborio rice
- 2 cloves garlic, chopped
- 2 cups dry white wine
- 2 bay leaves
- 5 1/2 cups hot chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot sauce
- MELT butter in a Dutch oven over medium-high heat; add onion, and saute 5 to 7 minutes or until tender.
- STIR in rice and garlic; saute 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.
- ADD 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed.
- REPEAT procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves.
- HEAT oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute.
- STIR in collard greens, salt, and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.
- POUR greens mixture through a wire mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
- STIR greens into risotto.
- PLACE 1 cup collard green risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.