Recipe: Fried Eggs Collard Greens over Polenta
Ingredients
- 2 cups whole milk
- 2 cups water
- 1 cup yellow cornmeal
- 4 to 5 strips thick-cut bacon (about 1/4 pound), roughly chopped
- 1 medium red or yellow onion, thinly sliced
- 1 large bunch collard greens (14 to 16 ounces), stems removed and leaves sliced into ribbons
- 1/2 teaspoon salt
- 1/2 to 1 cup chicken broth
- 4 to 8 large eggs (1 to 2 eggs per person)
- Salt and pepper
Instructions
Recipe: Fried Eggs & Collard Greens over Polenta serves 8 original recipe by The Kitchn.
Organization Tags
Tags easily organize your Recipe Library
Comments