Last Saturday my friend, Edye, decided to treat me with some regional cajun food from her childhood. She brought over something called Tasso, a spicy smoked pork that is so flavorful it is amazing. She brought some deer salami with cheese and jalapenos…and she brought something that I absolutely fell in love with, Collard Green Jambalaya.
Collard greens can be tough and strongly flavored but this dish was just perfectly balanced with collards, rice, and bacon. While I rarely suggest canned vegetables, my friend says that the canned works much better than fresh in this case. This makes a wonderful side dish or even a light main course. Feel free to substitute andouille or other meat for the bacon.
Regional foods are the heart of America, I think. Foods like this are not only amazingly good but they are usually easy on the budget.
Collard Green Jambalaya
- 2 cans seasoned collard green
- 1 onion chopped
- 1 lb bacon
- 2 cups rice
- 2 cups chicken stock
- 2 cups water
- Cook bacon until crisp. Remove from pan and crumble.
- Drain all but 3 tbs of the bacon. Saute onion until tender
- Meanwhile drain the collards and press out the remaining liquid as much as possible.
- Stir into the onion and add the bacon.
- Add the water and chicken stock and bring to a boil.
- Add the rice, cover, and reduce heat.
- Simmer until water is absorbed and rice is tender. Serve with hot pepper sauce.
image: marye audet