Recipe by JAVONNES
"These are spicy collard greens simmered with smoked pork and beer."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
collard greens - rinsed, trimmed and chopped
1 (6 ounce)
smoked pork chop, diced
1 (14.5 ounce) can
1 (12 fluid ounce) can
salt and pepper to taste
This recipe was my first experience with collards greens. And am I ever glad I bumped into it. I love to cook with beer and wine, and we were given a nice big bunch of collards from a friends' garden. So I thought, "what the heck!"
So, so, so glad I made this recipe. I've made it three times so far in two weeks. I double the cayenne since my wife and I like things on the spicier side. I used chicken broth for one meal, and used vegetable broth for another. All depends on what you like. Both can be used. I think the ingredients that really have a major effect on the flavor is the bacon and the beer. I used a Stout beer for my dish. Nice and foamy, and thick. Great, great flavor. I also used 'real' peppered bacon from my local butcher. Not that Oscar Mayer . (My apologies to Oscar Mayer, but there is worlds better bacon out there.) =)
THANK YOU FOR SHARING THIS RECIPE! It is easily in my top 10.
I've made this recipe twice and wasn't that impressed. The greens were just ok to me and didn't have too much flavor, we at them though, not to say they were terrible.
OMG! So good! I added a little lawry's season salt. Duplicated with frozen black-eyed peas-they were good also.
This recipe turned our really well. I make collard greens often and the beer added a great flavor. I changed two things in the recipe: I ended up using a package of salt pork instead of the smoked pork chop (the brand I use isn't very salty and ends up more like a thick cut bacon) - the other thing was to add about 6 drops of Chile Oil to my browning onions. I like my food a little spicy and this did the trick. This recipe is very easy and even my friend who hates cooked spinach like this.
Easy recipe, pretty good flavor. I added more cayenne than called for because I like the spice:)
Like GAgirl I thought I made dang good "greens" but this gets the blue ribbon. I used it (minus the pork chop) for turnips and greens and it's now the "house recipe." Only thing I'll change next time is to reduce the amount of cayenne just a smidgen. I told my 91 year-old aunt about it and she (who taught me how to cook greens and still cooks for her son and his family) said "well, I'll just have to try that."
Thank you for sharing this recipe!!
I make this all the time now. I never use packaged bacon. Get the bacon from the deli dept. st your local grocery store. It's alot thicker and better tasting. I used a malt beer, but that's because I drink malt beers. It was just as good.
Being from the South, I thought I knew everything there was to know about making "greens"-however, the addition of the beer made them sooooo much better! Great recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Drunken Collard Greens
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 72
** Calories from Fat: 22
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make big-flavored Southern greens.
Collard greens simmer with a smoked turkey drumstick.
Watch how to make this classic Southern New Year’s Day specialty.