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Beer Bacon Collard Greens

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  • Serves: 6
  • Complexity: easy
Beer Bacon Collard Greens

As an adult living in the south, I have found I absolutely love braised collard greens.


  • 12 oz. bacon, chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beer (I used Yuengling because it's what we had.)
  • 1 cup chicken stock
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons sugar
  • 2 lbs. collard greens (or preferred greens), chopped, rinsed and tough stems removed
  • salt & black pepper, to taste
  • Step by Step Directions

    1. In a large, heavy-bottomed pot, fry the bacon over medium-high heat for about 5 to 6 minutes. Add the onion and garlic and cook until the onions are wilted about 4 minutes. Add the beer, chicken stock, vinegar, and sugar and bring to a boil.

      Begin adding the greens in batches, pressing down with a spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

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