Drunken Collard Greens25 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 50 min
“These are spicy collard greens simmered with smoked pork and beer.” - by JAVONNES
Original recipe yields 10 servings
- 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.
- 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.
Amount Per Serving (10 total)
- 72 cal
- 2.5 g
- 4 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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 ..." See morefriends' 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. "
"OMG! So good! I added a little lawry's season salt. Duplicated with frozen black-eyed peas-they were good also...." See more"
"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 p..." See moreork 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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