Yield
6 servings

How to Make It

Step 1

Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute.

Step 2

Stir in collard greens, salt, and pepper; sauté over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.

Step 3

Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.

Step 4

Stir greens into Risotto.

Step 5

Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.

Catahoula Restaurant & Saloon, Calistoga, California

Ratings & Reviews

EllenFL's Review

jnjhill
February 09, 2013
Really, REALLY wanted to LOVE this recipe. Waited three weeks until I had time to make it with CL's Coq Au Vin. Collard's were good; risotto just average. Pot liquor very good. Too much effort, will not make this risotto again.

jnjhill's Review

EllenFL
December 24, 2009
Except that standing & stirring risotto for an hour is a pain, this recipe is exceptional. The pot liquor really makes a difference.