I forgot to mention some of the highlights in my round-up from yesterday. First, we made an incredible homemade Irish Cream, which I got from Smitten Kitchen, one of my favorite foodies. Oh, that Irish Cream was good. And easy.
Secondly, my collard greens were really good. I've been working on perfecting the recipe, which I took from a chef's slow cooker book. The vinegar called for was too much the first time so I cut it in half, which was much better. Now I just need to up the salt since I don't use fat back.
Did I mention the sweet gift Bud gave me? He had wrapped several small packages for me filled with frames and hangars for my Zentangle tiles. "I want to see your art," he said. Awwwww!
Slow Cooker Collard Greens
2 lbs fresh collards
3 oz fatback or bacon (or ham bouillon)
1 medium sweet onion, minced
1 garlic clove, minced
¼ cup cider vinegar (or less)
1/3 cup sorghum molasses
1 teaspoon crushed red pepper flakes
1 tablespoon salt (original is 1 teaspoon, but not enough)
You can sauté onion in bacon at first. Or just put it all in the slow cooker and cook til soft (I do it overnight.)