You southerners know what that means . . . you know . . . after the first good frost or freeze . . . it's time for a pot of collards! I have been looking forward to the first pot of collards since the weather first turned nippy. Yesterday, the water bowls of the kittens had ice on them . . . so today is the day.
I'm trying a new recipe . . . the Cook's Illustrated version of country style ribs with collards and black eyed peas. Of course, being Yankees, they have no clue about southern cooking, so I will be correcting the recipe. They have this entirely crazy notion that you can just cook the collards for 4-8 minutes at the end of the cooking. NUTS! I will be adding the collards in with everything else for a nice long braise.
They do have a recipe for pickled onions that looks like a novel addition to the dish. Here's what you do . . . because I have a feeling pickled onions may be a great condiment for lots of foods.
1 red onion, halved and sliced thin (I had half a red onion left over from last night's salad, so I added that in too and it seems fine)
3/4 cup red wine vinegar
2 tbls sugar (I used turbinado because I like the taste)
1/2 tsp salt
1/4 tsp red pepper flakes (I was rather generous in my 1/4 tsp)
2 bay leaves
bring everything but the onion to a boil, dump in the onion, bring back to a boil and allow to boil about a minute . . . stirring to make sure all the onion slices get in the vinegar. Cool.
Easy, eh?
NOTE: These pickled onions are my new addiction. I lurve them! I think they would be good on pulled pork, sandwiches, salads . . .
No comments:
Post a Comment