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Drunken Collard Greens

Drunken Collard Greens

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
JAVONNES

JAVONNES

These are spicy collard greens simmered with smoked pork and beer.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned.
  2. Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.
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Reviews

Metalsman
33

Metalsman

8/19/2008

Dee-lish-us! This recipe was my first experience with collards greens. And am I ever glad I bumped into it. I love to cook with beer and wine, and we were given a nice big bunch of collards from a friends' garden. So I thought, "what the heck!" So, so, so glad I made this recipe. I've made it three times so far in two weeks. I double the cayenne since my wife and I like things on the spicier side. I used chicken broth for one meal, and used vegetable broth for another. All depends on what you like. Both can be used. I think the ingredients that really have a major effect on the flavor is the bacon and the beer. I used a Stout beer for my dish. Nice and foamy, and thick. Great, great flavor. I also used 'real' peppered bacon from my local butcher. Not that Oscar Mayer . (My apologies to Oscar Mayer, but there is worlds better bacon out there.) =) THANK YOU FOR SHARING THIS RECIPE! It is easily in my top 10.

NANCIG
23

NANCIG

6/27/2007

OMG! So good! I added a little lawry's season salt. Duplicated with frozen black-eyed peas-they were good also.

Marcela
19

Marcela

5/7/2007

This recipe turned our really well. I make collard greens often and the beer added a great flavor. I changed two things in the recipe: I ended up using a package of salt pork instead of the smoked pork chop (the brand I use isn't very salty and ends up more like a thick cut bacon) - the other thing was to add about 6 drops of Chile Oil to my browning onions. I like my food a little spicy and this did the trick. This recipe is very easy and even my friend who hates cooked spinach like this.

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