Emeril is cooking the liver detox greens on his show tonight. Yum!
He browned some andouille sausage in a skillet, then added sliced onion, minced garlic, a little more olive oil, and I believe there might have even been a bit of cayenne pepper involved.
Then he had some fresh greens: mustard greens, collard greens, and beet greens; and there were quite a bit of them. A least one bunch of each. He added them to the skillet, and the skillet was piled at least twice as tall as its sides with greens. He let them begin to cook for a few mintues: about 10.
Then he added chicken broth to the skillet; covered the pan, and let them cook another 5 or 10 minutes until the greens were wilted and tender. He served these with rice pilaf and hickory smoked pork chops. I tried to find the exact recipe on the Food Network, but haven’t been successful yet. Oh! Here it is! It is a good thing I found the recipe; I didn’t have it exactly right.
12/31/09 update: I did change the recipe, below – we do not eat pork any longer. Happy detoxing with these greens!
2 T olive oil
1/4 lb turkey bacon
1 c onion, sliced
2 cloves garlic, minced
1 lb collard, mustard, or beet green leaves, or a combination
2 c chicken soup stock
1/2 tsp salt
Heat a large, 12-inch saute pan over medium-high heat. Add the olive oil to the pan, and once hot, place the bacon in the pan and cook until done and most of the fat has rendered from it, about 4 to 5 minutes. Break up the bacon into pieces. Add the onions to the pan and cook, stirring often, for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add all of the greens to the pan and cook, stirring frequently, for about 1 minute. Add the chicken stock and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens until tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens if necessary.