Recipe courtesy of Craig Deihl
Episode: Fireside Hangs
Print
Craig's Collard Greens
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
  • 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Collard Greens

Recipe courtesy of Tia Mowry

Braised Collard Greens with Smoked Turkey Wings

Recipe courtesy of Michelle Jones

Ham Hock Collards

Recipe courtesy of Joseph Simmons

Collard Greens

Recipe courtesy of Andrea "Cuppy" White|Joseph Jones

Collard Greens

Recipe courtesy of DeeDee Darden

Spicy Collard Greens

Recipe courtesy of Daisy Martinez

Collard Greens with Tamarind

Recipe courtesy of Young Sun Huh

Mustard and Collard Greens

On TV

So Much Pretty Food Here