Today I want to share a great recipe I learned from a true southern gentleman. Chef Yorke Haynes taught me his collard greens recipe and it’s become a family favorite. Today I paired that up with ground beef and rice stuffed peppers and mushrooms. Here’s the low down
Chop 1 onion and 6 slices bacon. Fry for 10 minutes. I added a little red pepper I had.
Wash and chop collard greens into 1 inch pieces. Remove the stem. It’s bitter. Add to bacon and onion mixture
Add 3 cups chicken stock and 1 spoon of brown sugar. simmer for 45 minutes then into the smoker for 2 hours
Beef and rice stuffing
Brown 1 pound ground beef and 1 onion. Mix with 1 cup cooked rice, 2 eggs, and 1 cup bread crumbs. Stuff that into peppers and portobello mushroom caps. Cook 2 hours in smoker
After dinner relax with a leisurely ride
How are you clogging your arteries TGO?