Drunken Collard Greens Recipe - Allrecipes.com
Drunken Collard Greens Recipe
  • READY IN 50 mins

Drunken Collard Greens

Recipe by  

"These are spicy collard greens simmered with smoked pork and beer."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned.
  2. Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2008

Dee-lish-us! 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.

Most Helpful Critical Review
Jul 16, 2009

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.

Jun 27, 2007

OMG! So good! I added a little lawry's season salt. Duplicated with frozen black-eyed peas-they were good also.

May 07, 2007

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.

Apr 24, 2006

Easy recipe, pretty good flavor. I added more cayenne than called for because I like the spice:) Thanks!

Dec 16, 2010

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."

Jan 03, 2009

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.

Jan 11, 2010

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!!!


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  • Calories
  • 72 kcal
  • 4%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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