From chef Kenny Gilbert of Silkie’s Chicken and Champagne Bar, Jacksonville, Florida “I always love to shake things up on game day. Fresh simple ingredients and bold flavors. My jerk-spice roasted broccoli with papaya chutney certainly delivers.”- Kenny Gilbert
In a large dutch oven over medium-high heat, cook bacon until crispy. Drain fat and return to pan. Add onion and sweat until translucent. Add collard greens and sauté until bright green. Pour in stock and reduce to a simmer.
The more chef joe sparatta studied Virginia and her cuisine, the more he realized how important cider—and apples—were to the state. "Our pâté is really something people always want, so we change it seasonally. In spring, we'll do a rhubarb gelee but here we added a cider-ginger [...]