In any case, I’m happy to add you to my list of blogs to read. I hope you don’t mind if I used your photo for my post - I gave you credit but understand if you’d like me to take it down. I googled a photo of asparagus and fried eggs and came here from my own blog. Hello! What a gorgeous blog you have and I am so fortunate to have stumbled upon it. Thank You! I don’t mind that you used my photo and thank you for giving me credit for it, I’m flattered that you wanted to use it! when Virginia suggested I tackle Chili and Honey Chicken Legs with Braised Collards, I knew two things: first, that the recipe would be do-able, easy even and second, it would be a Ĭhili and Honey Chicken. 4 whole chicken legs (2 lb), thighs and drumsticks separatedģ Responses to “Chili and Honey Chicken Legs with Braised Collards”.2 tablespoons chili powder (not pure chile powder).Serve hot or warm, with a little fresh lemon juice if desired.Īdvance preparation: You can make this dish up to a day ahead and reheat in a little water or broth.Ĭhili & Honey Chicken Legs from Gourmet Magazine Bring to a simmer, cover partially, and simmer over low heat for one hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid. Add the collard greens, and stir together for a few minutes, then add 1 cup of the cooking water and salt to taste. Add a generous pinch of salt and the garlic and crushed red pepper flakes, and continue to cook, stirring often, until the onion is tender, about five minutes. Cook, stirring often, until it begins to soften, about 3 minutes. Heat the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Drain, squeeze out extra water and coarsely chop or cut in thin ribbons. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. When the water comes to a boil, salt generously and add the collard greens. Freshly squeezed lemon juice for servingīring a large pot of water to a boil.1/4 to 1/2 teaspoon crushed red pepper flakes (optional).2 to 4 garlic cloves, green shoots removed, sliced thin.1 onion, sliced very thin across the grain.1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water.This is a perfect recipe for a weeknight, easy to prepare and a quick cook in the oven, the collards, of course, take more time to cook, but are also fairly low maintenance.īraised Collard Green from The New York Times I made it a number of times in Italy, but it works so much better on our Charleston table accompanied by collards and baked sweet potatoes. I used a recipe that I had been waiting to try from the New York Times Recipes for Health Section and paired them with a chicken recipe from an old copy of Gourmet (sadly they are all old now), which has the smokey depth of barbecue chicken sans the grill and the barbecue sauce. She was cool with cabbage in my Nasi Goreng, broccoli rabe with my sausages and cauliflower in my curry, so I figured that collards were safe. I recently retested my daughter’s reaction to cabbagey vegetables, to see if those fussy evenings at the start of our relationship were in fact caused by my eating cauliflower, and I believe that I was wrong. Many of these foods, like collards, sweet potatoes and fried chicken I didn’t even really grow up eating. Many of the foods that have become comfort foods for me later in life tended to also be from the South, perhaps because I spent so many years up north and abroad, that though I didn’t have Southern parents, nor an accent, I could at least toy with southern roots through food and cooking. One of the things that I love about living in the South again is that so much of the comfort food that I grew up with was Southern in origin.
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