Slow-Braised Collard Greens

Photo by Rush Jagoe

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6 servings

  • 10 slices bacon, diced
  • 2 onions, diced medium
  • 3 tablespoons garlic, chopped
  • 1½ cups brown sugar
  • 1 cup apple cider vinegar
  • 5 pounds collard greens (or mustard, turnip, etc.), washed and chopped
  • 1 quart chicken or pork stock
  • ¼ cup Worcestershire sauce
  • 2 tablespoons salt
  • ½ tablespoon pepper
  1. Render bacon until crispy. Add onion and garlic and sauté for 10 minutes in bacon fat.
  2. Add brown sugar and vinegar. Cook for 5 minutes. Add greens and cook just to wilt. Add stock, Worcestershire, salt, and pepper and simmer until the greens are tender, adding more stock liquid as necessary.
  • From chef Alex Harrell of Sylvain, New Orleans, Louisiana

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