Traditional Collard Greens

how to cook collard greens

Confession? As a southern transplant I had never experienced collard greens in my life but my curiosity got the best of me and was enticed by this dark leafy green vegetable that promises wealth in the new year if eaten.  Who am I to question it? I was given this recipe by our client Sara G who knows her stuff.  The original recipe is from Southern Living and I didn’t change much aside from chopping up my own whole collards instead of the bagged stuff and using olive oil.  Needless to say this came out amazingly good and I plan to repeat!  Keep this one in your pocket to go along with last week’s black eyed peas.

Ingredients:

  • 6 slices Canadian bacon, chopped
  • 1 medium-size onion, chopped
  • 1 tablespoon olive oil
  • 1 (16-oz.) package fresh collard greens, washed and trimmed
  • 1 (12-oz.) bottle light beer (you heard me)
  • 2 tbsp fresh lemon juice
  • 2 tbsp balsamic vinegar
  • 1 tbsp butter (or ghee)
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Directions:

  1. Heat olive oil in a Dutch oven over medium-high heat, sautéing bacon and onions for 5 minutes or until onion is tender.
  2. Add collards, in handfuls, and cook, stirring intermittently for 5 minutes until wilted.
  3. Add beer, bring to a boil.
  4. Reduce to low heat and simmer, stirring occasionally for 20-25 minutes.
  5. Add lemon juice, butter, vinegar, salt & pepper. Serve!

Original recipe from Southern Living.