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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | onion | 1/2 cup medium onions chopped | 4 | cups, chopped | Carrots, raw sliced diagonally half inch pieces | 4 | cups, diced | celery sliced diagonally in half inch pieces | 12 | servings | Turkey Bacon, Butterball half pound sliced diagona | 16 | cups, chopped | Collards, raw loosely chopped 3 inch strips | 2 | cups | chicken stock | 2 | tablespoons | olive oil |
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Steps
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Sequence
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Step
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| | 1 | Put 2 Tbsp Olive oil in a large stock pot(6 qts or larger) over high heat. | | 2 | Add turkey bacon and simmer 2 minutes before adding onions,celery, and carrots. Reduce heat while washing and preparing collards. | | 3 | Wash collards with cold water, inspecting and removing any parts including butt ends of stalks. | | 4 | Stack and roll collard leaves into bundles and cut stems into 3 to 4 inch pieces and leaves into 3 inch rolls. Place stems into pot first and arrange rolls of leaves cut side down to allow steam to rise between layers of leaves. | | 5 | Pour chicken stock over leaf rolls and bring to a boil then reduce heat to simmer for hour. | | 6 | Stir and continue to simmer for half hour more or until tender. |
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