Hog Jowls and Collard Greens in Sauce Blanc Avec Truffles Et Buerre
Ingredients
- 1 lbs. hog jowls
- 2 cup collard greens
- 1 cup cream
- 1/2 cup chardonnay
- 1/4 cup flour
- 1/4 cup truffles, finely chopped
- 1/2 cup butter
- 1/4 cup chopped parsley
- 1/4 cup chopped taragon
- 1 teaspoon salt
Instructions
Chop up hog jowls and and collard greens and boil 'em until tender. In a separate pan you should have lightly browned the truffles. Mix them with the cream, flour, wine, parsley, taragon, salt, and heat until simmering. Pour over howl jowls and collard greens and serve with freshly squeezed lemon juice and a Chardonnay. Serves 4.