by stirfrei
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Photo by Nicole.Franzen
biffbourgeois's Testing Notes:
Expand Collapsestirfrei's Notes:
Expand4 bunches collard greens, stems removed, and chopped Ask a question about this ingredient
6 slices thick cut bacon, large dice Ask a question about this ingredient
1 onion, large dice Ask a question about this ingredient
1 bottle beer, preferably a nut brown ale Ask a question about this ingredient
pinches cayenne pepper Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Place the bacon in a wide bottomed pot and cook over low heat. Add the onions after 10 minutes and continue cooking until bacon is crispy and onions have caramelized, stirring occassionally.
Ask a question about this stepTurn the heat to medium high. Add the half the collard greens and the bottle of beer. Stir with tongs or a spoon and let wilt some before adding the rest of the greens. Stir until the greens are mixed with the liquid and add the cayenne pepper, brown sugar, salt and pepper. Turn down the heat, cover, and let cook for 30 minutes or until greens are tender. Eat and enjoy.
Ask a question about this stepI absolutely adore this recipe, I will never eat regular collards again because the flavor of this dish is so incredible. It is now my go to recipe.
yum, just did something similiar but with chicken stock and Zinfandel to pair with wild duck breast.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Thank you! I appreciate the nice comments!