recipe 
yields
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
ingredients
steps
- Render bacon until crispy. Add onion and garlic and sauté for 10 minutes in bacon fat.
- 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.
Date Published: 01.19.15
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- From chef Alex Harrell of Sylvain, New Orleans, Louisiana
