Recipe by Hey Jude
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!
Top Review by GoodnPlentiful
I followed this to a "t" and it turned out amazing! I tried the greens without the dressing and they were pretty good (perhaps they could use a little salt when served on their own.) With the dressing, however, they were outstanding. A perfect balance of savory, sweet, sour and earthy.
- 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
Honey Mustard Drizzle
- 1⁄2 cup honey
- 1⁄2 cup coarse grain mustard
- 1⁄2 teaspoon Tabasco sauce
- 2 tablespoons lemon juice
Directions See How It's Made
- 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.
- Roll up bunches of collard greens cigar-style and slice into 1/4-inch slices.
- Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly sliced onions; sauté for 1 minute.
- Using tongs, remove greens from water and place in skillet.
- Add black pepper and apple cider vinegar; cook for 5 minutes.
- Garnish with bacon bits.
- Honey mustard drizzle: Whisk together all ingredients in a bowl. Drizzle over greens.