Recipe for Greek Collard Greens With Pancetta
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This dish was traditionally made with the hard, green leaves that surround a head of cabbage, but most Greeks nowadays seem to prefer collard greens or kale to the traditional choice. You can us whichever of these three you have on hand.
Lanides me Paspala Recipe Ingredients:
2 pounds collard greens, kale, or the outer leaves of a cabbage head
1/4 cup Greek olive oil
6 ounces pancetta, diced
3 garlic cloves, chopped
2 tablespoons red wine vinegar
Bring a large pot of water to a boil. Blanche the collard greens, kale, or cabbage until tender, which
should take around five minutes.
Drain the greens in a strainer and rinse with cold water.
Pour the oil into a skillet and heat over medium for about a minute.
Add the pancetta and cook until the pancetta is crisp. this should take about five minutes.
Add the garlic to the skillet and heat for a minute.
Stir in the greens and sauce for five minutes, or until the greens soften.
Sprinkle the greens with vinegar just before serving.
This post was written by GreekBoston.com