Bacon Cider Sautéed Collard Greens/Honey Mustard Drizzle |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was part of a cooking lesson done on the demonstration stage at the Taste of Chicago last July. It's the creation of Chef David Blackmon of Blu 47 restaurant, in Chicago of course! Ingredients:
12 slices apple-smoked bacon, chopped |
2 bunches collard greens, center stems removed |
1 onion, thinly sliced |
coarse black pepper (4 turns) |
1/4 cup apple cider vinegar |
1/2 cup honey |
1/2 cup coarse grain mustard |
1/2 teaspoon tabasco sauce |
2 tablespoons lemon juice |
Directions:
1. Boil 4 quarts of water in a large pot. Chop 12 slices of bacon into bits; place the bits in a stainless steel skillet; slowly brown while rendering fat. When bacon is brown, remove bacon from skillet (saving the bacon fat); set aside.
2. Roll up bunches of collard greens cigar-style and slice into 1/4-inch slices.
3. Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly sliced onions; sauté for 1 minute.
4. Using tongs, remove greens from water and place in skillet.
5. Add black pepper and apple cider vinegar; cook for 5 minutes.
6. Garnish with bacon bits.
7. Honey mustard drizzle: Whisk together all ingredients in a bowl. Drizzle over greens.
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