COLLARD COBBLER

Collard Cobbler image

Provided by Trisha Yearwood

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

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4 ounces bacon, cut into 1-inch pieces
2 large bunches collard greens, tough lower stems discarded, leaves cut into 1-inch pieces (about 12 cups leaves)
1/2 cup chicken stock
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
4 tablespoons (1/2 stick) salted butter, melted
Nonstick cooking spray, for the ice cream scoop

Steps:

Preheat the oven to 375 degrees F.
For the collards: Place a large saute pan over medium-high heat. Add the bacon and cook until the fat is rendered but the bacon is not yet crisp, about 8 minutes. Add the collard greens, stock, onion powder, pepper and salt. Cook, stirring occasionally, until the greens have wilted down and most of the liquid has evaporated, 10 to 12 minutes. Scrape the greens into a small oval baking dish and spread into an even layer.
For the drop biscuit topping: Meanwhile, whisk together the flour, baking soda, sugar and salt in a medium mixing bowl. Whisk together the buttermilk and butter in a small mixing bowl. Pour the wet ingredients into the dry and stir until a dough comes together.
Spray an ice cream scoop with cooking spray and scoop the biscuits onto the collards, leaving some collards exposed. Each biscuit should be about 2 heaping tablespoons of dough. Bake until the greens bubble around the edges and the biscuits are golden brown, 25 to 30 minutes. Serve immediately.