Bacon Cider Sautéed Collard Greens/Honey Mustard Drizzle
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!
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INGREDIENTS
NutritionCollard Greens
- 12slices apple-smoked bacon, chopped
- 2bunches collard greens, center stems removed
- 1
-
- 1⁄4
Honey Mustard Drizzle
- 1⁄2cup honey
- 1⁄2
- 1⁄2teaspoon Tabasco sauce
- 2tablespoons lemon juice
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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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