Friday, September 11, 2009

Collard Greens With Molasses, Beer & Bacon - Video Recipe


Bitter greens are sweet when the Cheapest Chef takes over in the kitchen. Slow cooked until tender with a rich pot liquor flavored with beer, vinegar, bacon, onion, garlic and molasses, it's a great side dish loaded with good stuff.


I usually get my cooked greens from Chef Marilyn at Soul Food Express down the street on Crenshaw Blvd., but sometimes I want to go extra cheap and load up my plate. My local Latin market sells collard and mustard greens in 99 cent bundles and two will make enough for 4 servings!


My recipe is simple and adaptable, but you do have to slow-cook them for an hour and a half, and the aroma may drive you crazy with anticipation. With greens, the longer you cook them the better. You can cook collard and mustard greens together.


The addition of molasses makes for a complex flavor profile -- you can substitute maple syrup if that's what you have on hand. (A good pairing is with my Mom's Jambalaya - click here for her recipe video.)


This recipe calls for sauteed bacon, but you can keep it vegetarian and leave it out - add a few drops of Liquid Smoke.

I like to cook with beer, and you can use any kind -- dark, malt liquor or light. So get a 24 ouncer from your corner liquor store; get cooking, and save half for yourself!

Collard Greens With Molasses, Beer & Bacon  - Video
Play it here. The video runs 3 minutes, 26 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients
(4 servings)
2 bundles of greens -including collard and/or mustard
12 oz. can of beer
3 slices of bacon - optional. Substitute with Liquid Smoke for vegan version.
1 whole onion - chopped
1 tablespoon chopped garlic - fresh or jar
1 tablespoon vinegar - white, wine or apple cider.
1 tablespoon molasses - or maple syrup
Hot sauce - about 1/2 tsp. or to your tolerance - optional
Salt and pepper to taste


Directions
 Prepare greens by washing, slicing off tough ends, and chopping leaves into wide strips.



In a large pot saute and brown bacon over medium heat. When bacon is brown add chopped onion. Cook until onion is soft, about 5 minutes. Add garlic to sauteed onion and cook for a minute.



Pour in beer, vinegar and molasses. Add chopped greens. Salt and pepper to taste.


Bring to a boil. Reduce heat to low and press down greens into pot and cover.

 Cook for 15 minutes. Greens will wilt and shrink the way spinach does. Mix well so greens keep cooking down.



Once well mixed, Cover and cook for an hour; add hot sauce a little at a time and taste to reach desired spicy heat (optional, okay to just put a bottle of hot sauce on the dinner table and spice it up.)



Check greens and if needed add water, beer or stock as liquid cooks out - a half cup at a time. I like to end up with about half of a cup of pot liquor or sauce -- it's so good.

Simplest to serve with red beans, rice and a hot link, or Mom's Jambalaya!

4 comments:

Shell said...

I once had some absolutely delicious braised spinach at a friends' wedding. It was so good I almost stole it off the other's plates. It's funny how something may not look all that appetizing but tastes so very good.

mary said...

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GoldenBearTri said...

Outstanding recipe, even without the bacon, four stars (out of four). Can't wait to make it for friends.

Unknown said...

My first time on this page. I am cooking some greens right now with beer.I used a hamhock, with a few bacon ends, it is smelling so good !!

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