Jowl and Collard Pie

Jowl&Collard Pie

It’s here.

Cold weather.

Weather so cold that when you stand outside you think, This is it. I’ll never be warm again.

This sort of weather calls for warm delightfully rich foods to knock some sense back into ya, No, this is not the end, you can be warm again, there’s pie waiting for you.

And this pie. Wow. Talk about a dark horse, it came outta nowhere. And by nowhere, I mean it came out of leftovers and panic. What does one do with a little jowl bacon, collards, and a lone pie crust?!

One makes pie.

By the time I got my camera out this piece was all that was left of this DELICIOUS scrumptudidilyumptious savory pie.

Jowl&Collard Pie

Here are the general guidelines for this pie:

1/2 a medium sized onion

1/2 pound jowl bacon, diced

2 cloves of garlic

2 tablespoons Cocoa Nib Rub

a large pile of collards, 3 or 4 HEAPING handfuls (big hand handfuls, not small hand handfuls)

1 1/2 to 2 cups Jarlsberg cheese, grated

5 large/extra large eggs

a cup or so of buttermilk, read the rest of the recipe to get an idea of how much you need

1 pie crust

Masa flour

Preheat oven to 375 F.

Sauté onion, jowl bacon, and garlic. When onions are translucent and beginning to brown add a handful of collards and the Cocoa Nib Rub, add more collards as they cook down.

Grate the cheese. Beat the 5 eggs in a measuring cup then add buttermilk to bring the liquid level to 2 cups.

Roll out the pie crust and rub masa flour on one side. Place this side down in a 9 inch pie plate. This step isn’t necessary but it will keep the crust from sticking to your pie plate!!

Layer the collard mixture and cheese and pour egg mixture over all. Make the edges of your crust pretty & neat, or just fold it over like we did.

Bake 40 to 45 minutes until pie sets.

Enjoy warm or refrigerate and serve cold!

XO

Charleston Spice Co.

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