It’s been a long time since we bought a new cookbook. Nourishing Traditions was our most recent acquisition, nearly two years ago. That book now informs a lot of the cooking that we do, but we don’t make the actual recipes from it very often. We’ve had some hits and misses.
I do not expect to have any misses from Starting With Ingredients. The book is organized in a novel way — pick an ingredient, then see 4-5 recipes where that ingredient shines. This is not exactly a Betty Crocker cookbook — the recipes are very gourmet with a vigorous nod toward traditional ingredients and methods. Adam made the glazed carrots recipe recently and it called for duck fat. (And we had it on hand, how awesome is that?)
Anyway, here’s a sample recipe that we modified/simplified a bit. Originally it called for pancetta and a variety of greens including dandelion, but we just used collard greens and bacon. Keeping it simple, right?
Collard greens with bacon
2 bunches collard greens
1/4 lb bacon (4-5 slices)
1 large onion
2 T. apple cider vinegar
1 tsp. red pepper flakes (optional)
1. Wash, de-stem, and chop the greens. Steam until wilted. Set aside.
2. Fry the bacon. Remove the bacon from the fat and set aside. Sauté the onion in the bacon fat until transparent. Add the greens and apple cider vinegar, toss to coat. Roughly chop the bacon and sprinkle on top of the greens. Season with salt, pepper, and red pepper flakes.
We served this over risotto, but I think any simple grain would do. Anytime the three-year-olds eat greens willingly, I call it a successful recipe.
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