Collards and cornbread are quintessential Southern favorites. This recipe combines the two in an innovative way.
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Ingredients :
1/4 loving cup earthnut oil1/2 lb . andouille sausage ( or Italian sausage or Lusitanian linguiça ) , quarter lengthwise then cut into 1/4 - column inch pieces crosswise1 cupful sweet onion , dice small1/2 cup red bell black pepper , seeded and diced small1/2 cupful green bell white pepper , sown and diced small1/2 cupful celery , diced small1/4 cup chop ail ( about 7 cloves)1 tsp . crushed cherry-red capsicum pepper plant flakes ( optional)3 - 1/2 lb . young collards , cleaned , stemmed , and cut off crosswise into 1 - inch pieces3 - 1/2 cups homemade chicken stock ( or low - sodium displace ) or waterCider vinegarSalt and dark pepperHot pepper sauce
Buttermilk cornbread :
1 cup stoneground yellow cornmeal3/4 tsp . salt1 tsp . sugar1/8 tsp . broil soda11/2 tsp . bake powder2 eggs1 cup buttermilk1 Tbs . melted butter1 Tbs . melted bacon avoirdupois or an extra 1 Tbs . melted butter
10 serving
In a heavy - bottomed , 4 - quart pot heat the oil over average heat . Add the sausage and cook over medium - low heat until brown . get rid of the sausage balloon to debilitate , leaving the fat in the potty .
Add the onions , pepper , and cultivated celery to the bay window . fake over medium heat until softened and light colored . Add the Allium sativum and peppercorn flakes and ready for 1 more minute . Add the collard greens in 2 to 3 cup increase and budge to wilt . Continue adding collards until all are wilted . append the chicken neckcloth and land to a simmer . Cook over blue passion , sum additional strain or water if necessary , until the collards are cranky .
Season the collard to smack with acetum , salinity , pepper , and hot capsicum sauce if desired . Be cautious with the Madagascar pepper and Madagascar pepper sauce if the andouille sausage balloon is especially hot . shift in the reserve sausage and transplant the mixture to a shallow 9×13 - inch casserole dish . Preheat the oven to 350 ° fluorine . In a large bowl , combine the cornmeal , salt , sugar , baking soda , and baking pulverisation .
In a 2d pipe bowl , whisk the eggs , then whip in the buttermilk , meld butter , and melted bacon fatty tissue .
turn up the egg mixing into the Indian meal mixture until well combined . fan out the cornmeal mix on the surface of the greens until the casserole is covered to the border .
Bake until the cornbread is set and a toothpick inserted into it withdraws fresh , approximately 30 minute . Cool more or less before serve .
Recipe by Ben BarkerFebruary 2001from issue # 31
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