Page 106 - FLIPBOOK ALL SOM WINTER 2022_Neat

chow | recipes

COLLARDS WITH BACON

» 3 large bunches collards (or any sturdy green like kale, mustard, or turnips),
cleaned, stem removed and rough chopped
» 1 yellow onion, small dice
» 8 oz slab bacon, cut into 1-inch chunks
» 1/2 cup (or more) chicken stock
» 1/4 tsp fresh grated nutmeg (optional)

Render bacon in a large, heavy bottom pot until crisp. Sauté onion until soft.Add greens in
bunches until soft, season with salt and pepper, grate in nutmeg if using. Add just enough
stock to barely braise greens, let simmer until tender, about 30 minutes. Serve as is or with
something pickled and spicy on top.

PORK RAGÙ WITH GRUYERE GRITS

» 1 ounce dried porcini mushrooms (I couldn’t find porcinis, so I Add Italian sausage and break up with a wooden spoon, then cook
used 1 oz of mixed, dried mushrooms) until no longer pink. Add onion, carrot, and celery and cook until
» Boiling water (about 1 to 1-1/2 cups) veggies are soft, stirring occasionally. Add 2 tablespoons tomato
» 4 tablespoons olive oil, divided paste and cook until veggies and paste are getting a bit brown. Add
» 8 ounces sliced cremini mushrooms the remaining 1-1/2 cups of wine and bring to a boil, scraping up
» 4 garlic cloves, minced the brown bits that develop on the bottom of the pan.
» kosher salt
» 2 cups dry white wine, divided
» 1-1/2 pounds boneless country-style pork ribs, cut into 1/2-inch 4. Add tomatoes, chicken stock, bay leaves, pork and reconstituted
cubes and sprinkled with salt and pepper mushrooms, plus the reserved soaking liquid. Bring mixture to a
» 1 pound fresh hot Italian sausage slight boil, reduce heat and simmer uncovered until pork is tender.
» 1 medium onion, finely chopped If ragù is getting too dry, add more stock as needed. Check for
» 2 carrots, peeled, finely chopped seasonings.
» 1 celery stalk, finely chopped
» 1 28-ounce can whole peeled tomatoes (look for high quality 5. After pork is tender (I cooked mine for about 3 hours low and
brand – San Marzano preferably), crushed by hand slow), add creminis and let simmer for another 5 minutes.
» 2 tablespoons tomato paste
» 1 cup (or more) chicken stock
» 2 bay leaves 6. Serve in bowls with Gruyere Grits, fresh chopped parsley and
» Freshly chopped Italian parsley fresh grated Parmesan. Drizzle with finishing olive oil.
» Freshly grated Parmesan cheese
» Finishing olive oil (I use Durant’s Arbequina) NOTE: Ragù can be made a day ahead, in fact, that’s what I’d do.
Flavors were much better the next day.
1. Reconstitute dried mushrooms in a small bowl with boiling water. Let
sit for 45 minutes. Using a slotted spoon, transfer mushrooms to a cut-
ting board and rough chop. Reserve liquid.

2. Meanwhile, heat 2 tablespoons olive oil in large skillet over medium-
high heat. Add cremini mushrooms and sauté until they begin to soften
and brown, about 3-4 minutes. Add garlic and sauté 30 seconds, season
with salt and pepper, add 1/2 cup wine and simmer another few min-
utes and set aside.

3. Heat 2 tablespoons olive oil in large, heavy pot over medium-high heat.
Add pork and sauté until getting brown, take out with a slotted spoon
and set aside. Leave about 2 tablespoons of fat in pan, remove the rest.

104 www.southernoregonmagazine.com | winter 2022