Collard Greens Bubble and Squeak

Name: Collard Greens Bubble and Squeak
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Southern
Ingredients: 710 milliliters apple juice; 6 slices hickory smoked bacon, diced; 1 Tbsp Cajun seasoning; 1 gallon chicken stock; 4 heads collard greens, rinsed; 118 milliliters all-purpose flour; 1 kgs peeled potatoes, medium dice; 1 Tbsp salt; 113 grams unsalted butter; 59 milliliters grapeseed or vegetable oil; 1 teaspoon white pepper; 237 milliliters diced yellow onion

Collard Greens Bubble and Squeak might be just the main course you are searching for. This recipe serves 12. One serving contains 407 calories, 15g of protein, and 21g of fat. A mixture of pepper, vegetable oil, cajun seasoning, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Add the stock, apple juice, onions, Cajun seasoning, bacon and collard greens in a large pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour. Then remove from the heat and drain the liquid from the pot, and allow the collards to cool.

Ingredients you will need

Cajun Seasoning

Collard Greens

Apple Juice

Onion

Bacon

Stock

Equipment you will use

Pot

For the potatoes: In a large pot bring 1 gallon of water to a boil, then add the potatoes and cook until softened, 15 to 18 minutes. Then drain. Press the potatoes, half of the flour and the butter through a food mill or ricer into a bowl. Next add the salt and white pepper, then blend with a whisk. Taste and add additional seasoning if needed.

Ingredients you will need

White Pepper

Seasoning

Potato

Butter

All Purpose Flour

Water

Salt

Equipment you will use

Potato Ricer

Whisk

Bowl

Pot

To create the cakes, blend the potatoes with the collards in a bowl. Portion into 6-ounce cakes, about 4-inch rounds. To cook, heat a pan over medium-high heat, then add the oil. Dust the cakes with some of the remaining flour.

Ingredients you will need

Collard Greens

Potato

All Purpose Flour

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Place the cakes in the pan and cook until browned, 3 minutes. Then flip and repeat process on second side, 2 to 3 minutes.

Equipment you will use

Frying Pan

Remove from the pan and serve.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

710milliliters

apple juice 6slices

hickory smoked bacon, diced 1Tbsp

Cajun seasoning 1gallon

chicken stock 4heads

collard greens, rinsed 118milliliters

all-purpose flour 1kgs

peeled potatoes, medium dice 1Tbsp

salt 113grams

unsalted butter 59milliliters

grapeseed or vegetable oil 1teaspoon

white pepper 237milliliters

diced yellow onion

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Domaine LesSurre Dry Cuvee Classique Riesling with a 4.8 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Domaine LesSurre Dry Cuvee Classique Riesling

Domaine Leseurre’s Riesling juice is fermented 100% in stainless tanks. While on its lees, the wine is hand-stirred (bâtonnage sur lies) once per month, for 11 months. This process develops an additional complexity of flavors and aromas. This dry Riesling has scents of citrus blossoms and lemon zest, layered on the palate with hints of pear. This riesling pairs well with trout amandine, raw oysters and is a lovely aperitif.