Fresh Croissants, Danish & French Pastries every Sat & Sun

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CategoryDifficultyBeginner
Yields16 Servings
 1 lb Bacon, cooked and crumbled
 3 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, or vsop chipotle evoo
 1 Large Onion, peeled and chopped
 3 cloves Garlic, minced
 1 tsp Fine Sea Salt, to taste
 1 tsp Fresh Cracked Black Pepper, to taste
 3 lbs Collard Greens, washed and chopped
 ¼ cup Brown Sugar
 12 oz Beer
 ½ cup VSOP Serrano Honey Vinegar, or vsop honey vinega
 2 tbsp VSOP Traditional 18 YR Aged Balsamic Vinegar
 1 cup Chicken Stock
 1 Bay Leaf
1

Step 1 Cook bacon on a sheet pan in the oven, 350 degrees Fahrenheit, until brown and crispy. Remove bacon to a plate lined with paper towels to drain.

2

Step 2 Add the olive oil and 1 tablespoon of the bacon fat to a large pot over medium high heat. Saute the onions for about 8 to 10 minutes until softened.

3

Step 3 Add the garlic, salt and pepper and saute for another minute or so.

4

Step 4 Add the brown sugar, collard greens and the cooked, crumbled bacon to the pot.

5

Step 5 Add the bay leaf and all of the liquid ingredients to the pot. Raise the heat to high and bring to a boil. Cover and reduce heat until to low. Simmer for about 90 minutes, stirring occasionally, until collards are tender. Taste and adjust seasonings if necessary. ENJOY!

Ingredients

 1 lb Bacon, cooked and crumbled
 3 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, or vsop chipotle evoo
 1 Large Onion, peeled and chopped
 3 cloves Garlic, minced
 1 tsp Fine Sea Salt, to taste
 1 tsp Fresh Cracked Black Pepper, to taste
 3 lbs Collard Greens, washed and chopped
 ¼ cup Brown Sugar
 12 oz Beer
 ½ cup VSOP Serrano Honey Vinegar, or vsop honey vinega
 2 tbsp VSOP Traditional 18 YR Aged Balsamic Vinegar
 1 cup Chicken Stock
 1 Bay Leaf

Directions

1

Step 1 Cook bacon on a sheet pan in the oven, 350 degrees Fahrenheit, until brown and crispy. Remove bacon to a plate lined with paper towels to drain.

2

Step 2 Add the olive oil and 1 tablespoon of the bacon fat to a large pot over medium high heat. Saute the onions for about 8 to 10 minutes until softened.

3

Step 3 Add the garlic, salt and pepper and saute for another minute or so.

4

Step 4 Add the brown sugar, collard greens and the cooked, crumbled bacon to the pot.

5

Step 5 Add the bay leaf and all of the liquid ingredients to the pot. Raise the heat to high and bring to a boil. Cover and reduce heat until to low. Simmer for about 90 minutes, stirring occasionally, until collards are tender. Taste and adjust seasonings if necessary. ENJOY!

Beer Braised Collard Greens

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