Recipe courtesy of Craig Deihl
Episode: Fireside Hangs
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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.

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