Collard Green Risotto and Pot Liquor recipe

6 servings

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.