Craig's Collard Greens

Name: Craig's Collard Greens
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 to 6 servings
Ingredients: 8 ounces bacon, julienned; 1 1/2 cups julienned onion; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 bunches collard greens, trimmed and washed (about 8 cups); 1 cup chicken or pork stock; 1/2 cup strong brewed coffee; 2 1/2 tablespoons blackstrap molasses; 2 1/2 tablespoons Korean red pepper flakes (gochugaru) or 1/2 tablespoon crushed red pepper flakes; 2 1/2 tablespoons red wine vinegar

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Total: 2 hr 30 min
Active: 30 min

Yield: 4 to 6 servings

Total: 2 hr 30 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

8 ounces bacon, julienned

1 1/2 cups julienned onion

Kosher salt and freshly ground black pepper

2 bunches collard greens, trimmed and washed (about 8 cups)

1 cup chicken or pork stock

1/2 cup strong brewed coffee

2 1/2 tablespoons blackstrap molasses

2 1/2 tablespoons Korean red pepper flakes (gochugaru) or 1/2 tablespoon crushed red pepper flakes

2 1/2 tablespoons red wine vinegar

Directions

Render the bacon until crispy in a heavy-bottomed stockpot. Add the onions and 2 tablespoons salt; cook until the onions are caramelized, about 20 minutes.
Stack the collard greens and roll them up; slice the leaves into finger-width pieces. Add the collards, stock and coffee to the onion mixture. Bring to a boil, then reduce to a simmer. Cook until the cooking liquid is level with the collard greens, about 20 minutes. Add the molasses, red pepper and vinegar and cook until very tender, about 1 hour 20 minutes. Stir well and season with salt and black pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Craig Deihl, Cypress, Charleston, SC