Hands-on Time
50 Mins
Total Time
55 Mins
Yield
Makes 4 to 6 servings

How to Make It

Sauté Canadian bacon and onion in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Stir in beer, and bring to a boil. Reduce heat to low, and cook, stirring occasionally, 25 minutes or to desired degree of tenderness. Stir in lemon juice and remaining ingredients.

Ratings & Reviews