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Beer Braised Collard Greens
Beer Braised Collard Greens
Posted on March 15, 2017 at 10:57 AM
Classic southern side dish.
Braise Casein-Free Christmas Clean Eating Comfort Food Cook-Ahead Dairy-Free Easter Easy Fall Gameday Gluten-Free Halloween Healthy High-Fiber Hot Kid Favorite Lactose-Free Less Than 2 Hours Low Budget Low-Sodium No Shellfish No Tree Nuts Nut-Free Re-heatable Sautee Savory Side Dish Simmer Skillet Slow-cook Sophisticated Southern Spring St. Patrick's Day Sweet Thanksgiving Winter
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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