This is an excellent recipe. A favorite since it came out in Southern Living magazine. I just want to add that if you have an instant pot, bring to high pressure for 5 minutes, and a natural release, 20 minutes or so. It tastes like you cooked them all day.
I made this recipe with everything but the ale; substituted chicken broth. And it was still unbelievably good. Since I eat vegetarian during the week, I added some rinsed and drained cannellini beans about 10 minutes before the greens were done. As I said.....WOW!!!
GREAT!! Would not change a thing and the kitchen smelled amazing ,..
Great recipe we like to slightly decrease the brown sugar and increase the red pepper and cidar vingar.
Awesome flavor... cooking them again this weekend.
This recipe was my first attempt at cooking collards. The result was delicious. I wouldn't change a thing.