I found from someones clipping file on a shelf at Ross Department Store while out and about shopping in Georgia, on Sunday January 16, 2011, with long time friends Mary Joyce Mitchell, and Connie Taylor.
This is not a vegetarian or vegan recipe, but you can take out the tenderloin, and chicken stock, substitute it for vegetable base. I just thought the interesting use of hot sauce, and peanuts brings an interesting flavor to collard greens.
Hands on: 20 minutes Total time: 25 minutes Serves:4
This combination of pork, collards, peanuts and hot sauce just says "Georgia" to me. If you like your collards cooked more, take a little longer for the first step and then proceed with the recipe. You could even do the collards ahead of time, or use leftover collards from another meal. Chicken base is a great pantry staple that adds flavor without the need for cups of chicken stock. You'll find it in the prepared soup section of your grocery store. With 2 tablespoons of hot sauce, this is pretty spicy. Use less if your household isn't into heat. Serve the dish with rice.1 pound collards, washed, stemmed and chopped
1/2 teaspoon chicken base
2 tablespoons olive oil
1 pound pot tenderloin, trimmed and sliced into 1/2-inch rounds
2 tablespoons hot sauce
1/2 cup chopped roasted peanuts
In a large saucepan, and collard greens with enough water to cover. Add chicken base. Heat over high heat until water begins to boil. Cook until collards are your desired tenderness, 5 to 15 minutes. Drain.
In a large skillet, heat oil over medium heat. Add park, cook 2 minutes, turn over and cook 11 to 3 minutes or until just done. Add the greens and hot sauce and toss until everything is coated with hot sauce. Stir in peanuts.
Adopted from "The Best of Georgia Farms" by Fred Brown and Sherri M.L. Smith.
