They have a couple of unusual ingredients that make them especially tasty. First the usual: good quality bacon, chopped onions, garlic and then…… simmer them in beer with finely chopped raw beets and a sprinkle of red pepper flakes. Since my husband brews we usually have a keg on tap, but if not you could substitute vegetable broth or chicken broth. The result with beer was spectacular and you might even like them. This takes about an hour from start to finish. The picture is what they look like in the beginning, just after they “break down”. They turn a dull green and are tender when ready to eat.
Julia’s Zippy Collard Greens
1 lb Collard Greens, organic and fresh
3 slices good quality bacon
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups good quality beer of choice
1 medium beet, scrubbed, julienned, chopped
Cook bacon, set aside to cool. Add some olive oil if necessary and then the chopped onion. Cook until the onion is translucent, then add the garlic and toss with the onion for a few seconds. Add the collard greens and keep stirring them until they break down (wilt a bit). Add the beer and beets. Let come to a slight boil, then reduce heat to a slow simmer and cover. I use a large carbon steel frying pan, but any large pan (non-aluminum) will work fine. Do some other things while they simmer for about 45 minutes. They make a perfect side and are great the next morning with eggs. Enjoy! I served them with the Colorful Chili and cornbread for a Sunday, late afternoon meal.