Yes, it’s a Tuesday edition of Man Food, and I have a tasty dish for today. Beer Braised Collard Greens and man are they good. I am trying to get more greens into our diet up here in the Hinterlands, and this is one way to do it. I have always liked the taste of greens, be they turnip, mustard or spinach. They are just good for you.
These collards are quick and easy, since they are made in the slow cooker. I had bought more than enough collards for Thanksgiving and did not want them to go to waste, so I decided to just cook them and put them in the refrigerator to add on to my lunch during the day or to include with dinner when the opportunity presented.
The most difficult thing that needs to be done to collards (or any greens) is rinsing them. If you buy yours fresh off the farm, there is going to be dirt and sand in them, so I usually rinse them about 3 times. I tear them as I rinse them to make the leaves smaller and easier to eat and doing this 3 times makes it easier to get them into a uniform size. Even if you buy the pre-bagged ones in the produce section that say they are pre washed, I would wash them anyway just to be able to pick out any brown leaves.
After you have cleaned them, add them to your slow cooker. I use a 6 qt, and add in what ever you usually add to flavor them. I vary mine for the most part but always add in a little hot pepper of some sort to give them a bite. I cook them on low for about 6 to 8 hours, stir them occasionally, and serve them hot right out of the slow cooker.
Beer Braised Collard Greens
- 2 to 4 pounds collard greens washed and torn into pieces
- 2 tablespoons bacon fat
- 8 ounces dark beer
- 16 ounces chicken stock
- 1 tablespoon chili powder
- ½ teaspoon garlic powder or 4 garlic cloves, minced
- Salt and fresh ground black pepper to taste.
- Place the collards into the slow cooker and add in the remaining ingredients making the beer the last thing added.
- Set the slow cooker on low and check it after 3 hours and stir. Check it again after 2 more hours or about 30 minutes before you are ready to serve.
- The main thing is to make sure that the collards are under liquid so they do not dry out.
As I said, these were very tasty and took very little effort. Watch out for the amount of chili pepper you put in these as little goes a long way.
Try them out and let me know what you think.