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Bacon Cider Sautéed Collard Greens/Honey Mustard Drizzle

Bacon Cider Sautéed Collard Greens/Honey Mustard Drizzle created by RedFarmGirl

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:

ingredients

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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RECIPE MADE WITH LOVE BY

@Hey Jude
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@Hey Jude
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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!"
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  1. 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.
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  2. Cluich
    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
  3. Random Rachel
    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.
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  4. RedFarmGirl
    Bacon Cider Sautéed Collard Greens/Honey Mustard Drizzle Created by RedFarmGirl
    Reply
  5. RedFarmGirl
    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...
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