Collard Greens with Lardons and Smoked Onion Jam

Chef Joseph Lenn of Blackberry Farm, who developed this recipe, says that "people in the South will often put lots of vinegar on their greens, masking the true flavor. In this dish, our onion jam adds just enough sweetness and acidity to balance the flavor." It's a perfect side dish for Thanksgiving: You can blanch the collard greens a day in advance and refrigerate, then finish the dish a few minutes before serving. If you prefer your greens more brothy, increase the chicken stock to 3 cups (750 ml).
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Collard Greens with Lardons and Smoked Onion Jam
Review 1 for Collard Greens with Lardons and Smoked Onion Jam
5 out of 5
5 out of 5
Sambaramba
,Croydon
,Pa
November 17, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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W-O-W, W-O-W, and WOW
November 17, 2013
Ok,
So I got some greens from the store and followed this to a tee. All I can say is W-O-W!!!! These take a lil more time because you have to shock the greens and wring them out, but the outcome is so worthwhile. Don't hesitate to make these
Pros: Healthy, Appearance, Impressive, Will Make Again
Cons: Lengthy