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Beer Braised Collard Greens

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Beer Braised Collard Greens
Submitted by:
Makes: 16 servings adjust
Classic southern side dish.



  • 1 pound Bacon, cooked and crumbled

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.


  • 3 tablespoons VSOP Organic Garlic Extra Virgin Olive Oil, or vsop chipotle evoo
  • 1 large Onion, peeled and chopped

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 cloves Garlic, minced
  • 1 teaspoon Fine Sea Salt, to taste
  • 1 teaspoon Fresh Cracked Black Pepper, to taste

Step 3

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


  • 3 pounds Collard Greens, washed and chopped
  • 14 cup Brown Sugar

Step 4

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


  • 12 ounces Beer
  • 12 cup VSOP Serrano Honey Vinegar, or vsop honey vinegar
  • 2 tablespoons VSOP Traditional 18 YR Aged Balsamic Vinegar
  • 1 cup Chicken Stock
  • 1 whole Bay Leaf

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!
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