Sam Sifton'S Braised Collard Greens
- 1 large bunch collard greens, stemmed, the leaves rolled together and chopped into ribbons
- 2 tablespoons butter
- 3 thick slices of bacon, cut into lardons
- 1 bottle beer - amber or darker
- Kosher salt, freshly ground black pepper and red pepper flakes to taste
- 2 tablespoons red wine vinegar
- Heat butter in a large saute pan set over medium-high heat until it foams. Add bacon and saute until it starts to brown.
- 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.
collard greens, butter, bacon, amber, kosher salt, red wine vinegar
Taken from www.seriouseats.com/recipes/2012/11/sam-siftons-braised-collard-greens.html (may not work)