This recipe is a play on a recipe from my workplace. Collard greens and mac and cheese are the two most popular dishes; so popular that we go through two cases of collard greens and five pounds of cheddar cheese a day. I tweaked the recipe a little bit, brasing the greens in a nutty beer and added a pinch of cayenne pepper to make this a Wisconsinite's twist on a Southern favorite. Serve it up with a little barbecue, and you've got a delicious (but maybe not so nutritious) meal. - stirfrei —stirfrei
Test Kitchen Notes
Stirfrei's blog may be Bacon No More, but she makes excellent use of it here. The classic combo of bacon, collards, sugar and a little bit of spice is well executed in this recipe. Plus, it's super easy to make, and you have to love an effortless side. —Stephanie Bourgeois
collard greens, stems removed, and chopped
slices thick cut bacon, large dice
onion, large dice
bottle beer, preferably a nut brown ale
salt and pepper, to taste
In This Recipe
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.
Turn 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.