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Despite my Southern heritage, I have never once eaten collards on Thanksgiving (I blame all those over-seasoned and over-cooked bowls of sludgy greens served at family reunions). After cooking up Sam Sifton's Braised Collard Greens, however, I may reconsider.
The greens are shredded then steamed briefly in a potent elixir of bacon fat, butter, and a bottle of beer. Once tender, they cook for only a few minutes to evaporate most of the beer from the pot, and are then tossed with a brightening dash of red wine vinegar. I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season.
Why I picked this recipe: Curious about what beer could bring to the table, I couldn't pass up on this quick and easy green side.
What worked: Bacon, butter, and beer should always grace greens, collards or otherwise.
What didn't: I needed a couple extra minutes to cook off the beer once the greens were steamed, but the collards didn't suffer one bit.
Suggested tweaks: You could absolutely substitute kale or mustard greens here, but I'd steer clear of more tender greens like chard or spinach.
Reproduced by permission of Sam Sifton, author of Thanksgiving: How to Cook it Well. No part of this excerpt may be reproduced or reprinted without permission in writing from the author or publisher, Random House.
Recipe Facts
Ingredients
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1 large bunch collard greens, stemmed, the leaves rolled together and chopped into ribbons
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2 tablespoons butter
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3 thick slices bacon, cut into lardons
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1 bottle beer, amber or dark
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Kosher salt, freshly ground black pepper and red pepper flakes to taste
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2 tablespoons red wine vinegar
Directions
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Heat butter in a large sauté pan set over medium-high heat until it foams. Add bacon and sauté until it starts to brown.
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Add collards to the pan, turn the heat to high, and add the beer. Use a spoon to toss the greens in the fat and beer, then cover and cook for approximately 7 to 10 minutes, until greens are soft and wilted. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 3 to 5 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
Nutrition Facts (per serving) | |
---|---|
265 | Calories |
16g | Fat |
13g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 265 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 7g | 34% |
Cholesterol 31mg | 10% |
Sodium 467mg | 20% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 5g | 18% |
Total Sugars 1g | |
Protein 7g | |
Vitamin C 23mg | 116% |
Calcium 190mg | 15% |
Iron 2mg | 9% |
Potassium 246mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |