Smoky bits of lean Canadian bacon and light beer are the secrets to this dish's fabulous flavor. We also love the easy convenience of packaged collards.
Southern Living JANUARY 2010
1. 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.
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