Tuesday, March 24, 2009
Risotto with bacon and collard greens
Brown the bacon with just a tiny bit of olive oil and butter. When the bacon is rendered, add the rice. Heat the the rice through until it turns translucent. Then add warm or hot broth (or wine) in small amounts, stirring until the liquid is absorbed by the rice. When it is done, add blanched, chopped collard greens and heat until the collards are warmed through. Other spices or flavorings you could add include garlic or ginger. It's fast and easy.