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Hog Jowls And Collard Greens In Sauce Blanc Avec Truffles Et Buerre

Hog Jowls And Collard Greens In Sauce Blanc Avec Truffles Et Buerre is a sauces recipe made with Hog Jowls, Collard Greens, Cream, Chardonnay, and Flour. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 2 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Chop up hog jowls and and collard greens and boil 'em until tender.

2. 2

   In a separate pan you should have lightly browned the truffles.

3. 3

   Mix them with the cream, flour, wine, parsley, taragon, salt, and heat until simmering.

4. 4

   Pour over howl jowls and collard greens and serve with freshly squeezed lemon juice and a Chardonnay.