Norman Van Aken, © 2001
6 bunches of callaloo (or collard greens) rinsed and picked off the stem
3 Tablespoons of grapeseed oil
½ Cup of small diced smoked bacon
3 Tablespoons of unsalted butter
1 medium red onion diced small
4 cloves of garlic, sliced thinly
1 Cup of balsamic vinegar
1 Cup of brown sugar
6 Cups of Chicken Stock
Add 3 tablespoons of oil to a heavy-bottomed skillet and until hot.
Add the diced bacon and stir around until caramelized.
Next add the butter and allow it to start foaming. When it begins to foam, add the onions and garlic. Sauté the vegetables and then add the brown sugar.
When it starts to caramelize, deglaze with the balsamic vinegar.
Once it reduces, add the greens and cook them until wilted. Add the Chicken Stock and reduce until the leaves are tender.
If there is any of the liquid left, strain the greens and reduce the liquid by ¾. Add 1 Tablespoon of the butter while whisking briskly, until incorporated.
To finish, add the greens to the liquid and reserve until ready to plate.
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