I often have a debate with my foodie friends down here in the South not about which BBQ joint makes the best pulled pork, but which one makes the best collard greens. Opinions and styles very widely. Some like theirs with a heavy dose of peppery heat. Others prefer lots of vinegar. Then there are those who prefer collards studded with meaty chunks of ham or bacon. A fourth camp would rather have the earthy flavors of the greens shine. This recipe is the perfect marriage of them all. Why? Because the stout blends the heat, vinegar, and bacon in a hearty earthiness.
- 1 Tbsp extra-virgin olive oil
- 4 slices bacon, chopped into quarter in pieces
- 1 large onion, chopped
- 1 large head of collard greens, leaves torn and stems removed
- 12-ounce bottle of stout
- 1/2 tsp red pepper flakes
- 1/4 cup of chicken stock
- 4 Tbsp malt vinegar
- 1 Tbsp unsalted butter
- Kosher salt and freshly ground black pepper
- To make these collard greens, heat the oil in a wide pan over medium heat. Once hot, add the bacon and onion, cooking until browned.
- Toss in the collard greens and cook until slighted wilted, about 5 minutes. Be sure to stir the greens occasionally.
- Pour in smoked beer and a chicken stock. Cook uncovered for 30 minutes.
- Lastly, add the vinegar and butter during the last minute and season with salt and pepper. Stir to combine.