Corn Bread and Collard Dressing

Name: Corn Bread and Collard Dressing
Yield: serves 10 to 12
Ingredients: 6 slices bacon, chopped; 1 small bunch collard greens, ribs removed, sliced into very thin ribbons; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic, chopped; 1 tablespoon chopped fresh thyme; 1/4 teaspoon crushed red-pepper flakes; Kosher salt and freshly ground black pepper; 8 cups cubed day-old yellow cornbread (see page 23); 4 cups chicken broth; 2 eggs, beaten; 1/4 cup chopped fresh parsley

December 14, 2011

GINA This dish is the “queen of dressing,” because dressing and collards are two favorites of mine. I add bacon, ’cause you gotta have some pig, and the carrots give it a different spin from your traditional dish. You’ll want to think ahead with this recipe and make that corn bread the day before. It needs to be dry enough to soak up all the good flavors.

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