Bacon Cider Sautéed Collard Greens/Honey Mustard Drizzle
4
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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!
- Ready In:
- 30mins
- Serves:
- Units:
4
People talking
ingredients
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Collard Greens
- 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
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Honey Mustard Drizzle
- 1⁄2 cup honey
- 1⁄2 cup coarse grain mustard
- 1⁄2 teaspoon Tabasco sauce
- 2 tablespoons lemon juice
directions
- 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.
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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.Reply
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Delicious! I don't know how previous reviewers could have done this justice, when they didn't even cook the collards according to your recipe (!). I did, and they were delicious. I didn't make the sauce, but the greens were awesome without it. The cider vinegar kicks butt!Reply
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I didn't make the honey mustard sauce. Because I didn't know what time my husband would be home for supper, I decided not to boil the greens ahead, but I added them to the bacon onion cider mixture with about 1 1/2 cups of chicken broth and let it simmer on low for quite a while. Absolutely delicious! The bacon and apple cider really compliment each other.Reply
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Very tasty. Especially, the honey mustard. In fact, without the honey mustard these greens would have been just average. I used kale instead of collards and I didn't have any ACV on hand so that was omitted. I don't know if the ACV would have been the thing to elevate these greens or not. I really tasted the absence of some sort of stock--veggie or chicken based--to cook the greens in. I gave this 3 stars instead of 4 because the boiling then sauteing of the greens seemed like more work than really needed. Again, it was tasty and I'd definitely make these again. Also, I highly recommend these greens served over a small amount of lightly salted grits or polenta. It sounds odd but it was divine! Just a more liquid form of cornbread...Reply
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