Pikantní zeleň zelených s rajčaty, česnekem a cibulí
Vaření zelených koláčů v kouřovém vepřovém medu dodává bohatství a hloubku. Tento recept, oblíbený Alice Waters, pochází z kuchaře v Atlantě Scott Peacock.
Zdroj: Martha Stewart Show, květen 2010
Podávání
27.04.2023 @ 17:42
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Cooking green pies in smoky pork honey adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock. Source: Martha Stewart Show, May 2010 8 Serving Ingredients 8 cups Smoked pork meat 3 pounds Collard greens, stems and ribs removed 1/2 cup Extra-virgin olive oil 3 medium onions, roughly chopped (about 2 cups) 1 tablespoon finely chopped garlic 1/2 teaspoon crushed red pepper flakes Coarse salt and freshly ground black pepper 1 (28-ounce) can whole peeled tomatoes, drained Instructions 1. Bring the pork meat to a boil in a large pot over medium-high heat. Add the greens and cook, stirring occasionally, until tender, 15 to 40 minutes; drain. 2. Heat the oil in a large Dutch oven over medium heat. Add the onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add the garlic and red pepper flakes; cook, stirring, 2 to 3 minutes. 3. Add the tomatoes and cook, breaking them up with the back of a spoon, for 10 minutes. Add the cooked greens and 2 cups of the reserved cooking liquid; heat through, about 5 minutes. Season with salt and pepper; serve.