I still do not know exactly what's going on with the Craving Ellie in My Belly group. For a few weeks now, there has not been a new recipe chosen for us, as nobody has heard from the group's leader. It's been sad, really. I loved cooking along with the group and always looked forward to it. Plus, at this point we're all getting concerned for our leader. I just hope everything's okay with her.
All is not lost, though! Thanks to a couple people in the group (Joanne of Applecrumbles, and Peggy of Pantry Revisited), we are still cooking! They have decided to continue choosing recipes from Ellie's vast collection, and this week's choice was her Shortcut Collard Greens.
As luck would have it, Andy and I have been wanting to try collard greens for quite some time now. In this particular incarnation, we absolutely loved them. I believe that, normally, these are made by rendering some crazy amounts of pig fat and cooking the greens in them. Ellie healthified these by using Canadian bacon (still so yummy) and a smidge of olive oil. A simple mixture of maple syrup, cider vinegar, chicken broth, and crushed red pepper were added to the greens, and they were simmered for 30 minutes. These were extremely easy to make and so delicious! Now that I know how wonderful these can be, even when made lower in fat, I will be making collards more often.
I hope that the group will continue to cook together. For now, here's the link for these delightful greens. If you're scared to make these, don't be. They really are a pleasant surprise.