Hands-on Time
40 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 10 servings
Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke

How to Make It

Step 1

Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 3 minutes or until mixture is reduced by one-fourth.

Step 2

Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness. Stir in vinegar, salt, and pepper.

The Hermitage Hotel, Nashville, TN

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