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

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

Ratings & Reviews


September 21, 2016
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!!! 

victoria's review,.. yummo

March 22, 2015
GREAT!!  Would not change a thing and the kitchen smelled amazing ,.. 

clair5's Review

May 16, 2014
Great recipe we like to slightly decrease the brown sugar and increase the red pepper and cidar vingar.

Mitz0803's Review

December 07, 2011
Awesome flavor... cooking them again this weekend.

Juliebreed's Review

October 08, 2011

Jan014's Review

September 29, 2011
This recipe was my first attempt at cooking collards. The result was delicious. I wouldn't change a thing.