Thursday, December 13, 2012

Beer & Bacon Braised Greens.

Growing up, I didn't enjoy greens at all, but as I get older I notice my palate has matured. Then again, add bacon and beer to just about anything and I'm in. Now that sounds refined, doesn't it?

  • 4 bunches collard greens (stems removed & chopped)
  • 6 slices thick cut bacon, large dice
  • 1 diced onion 
  • 1 bottle beer (brown ale)
  • pinches of cayenne pepper 
  • 1/4 cup brown sugar
  • salt and pepper, to taste

  • Directions: Place the bacon in a pot and cook over low heat. Add the onions after 10 minutes and continue cooking until bacon is crispy and onions have caramelized, stirring occasionally. Turn the heat to medium high and add half the collard greens and bottle of beer. Stir 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. 


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