Collard Greens on Sale! A great excuse to cook with beer
Posted April 11th, 2012
by Nick, who is Crazy for Collards
Staring Tuesday April 10, we will be having on a sale on local collards from Mustard Seed Farms (St. Paul, Washington) for $1.49 per bunch.
Here’s a recipe that’s super easy, and will leave you crazy for collards.
Porter Stewed Collards
Ingredients:
1 yellow onion
2 cloves of garlic(optional)
1 16oz bottle of porter (Deschutes Black Butte Porter is on sale for $7.99 a 6-pack through 05/02/12)
2 bunches of Collards
BBQ sauce to your liking (I’m big into our new Laurelwood Red Ale 
BBQ Sauce: it’s tangy, not too sweet, and has just the right amount of heat)
BBQ Sauce: it’s tangy, not too sweet, and has just the right amount of heat)salt to taste
Note: This recipe works best if you drink a beer while making it.
Directions:
1.Chop onion into half moons
2. Turn your burner to medium heat, and sauté onions in skillet (if using garlic, add that after onions are sauteed)
3. Chop collards into 2-3inch strips (if you don’t like stems you can cut them out)
4. With the burner left on med heat, add collards to skillet.
5. Pour porter over collards (start with half the bottle, and add more if needed)
6. When collards become softer and turn a darker green add BBQ sauce ( start with 1/4 cup and see what you think)
7. Turn burner to low, and cover skillet for 5-10 min.
2. Turn your burner to medium heat, and sauté onions in skillet (if using garlic, add that after onions are sauteed)
3. Chop collards into 2-3inch strips (if you don’t like stems you can cut them out)
4. With the burner left on med heat, add collards to skillet.
5. Pour porter over collards (start with half the bottle, and add more if needed)
6. When collards become softer and turn a darker green add BBQ sauce ( start with 1/4 cup and see what you think)
7. Turn burner to low, and cover skillet for 5-10 min.
When I make this, I usually make it along side black eyed peas. Recipes for Hoppin’ John or BBQed black eyed peas can be found online or in this great cookbook: VEGAN SOUL KITCHEN by Author/Chef/Activist Bryant Terry.
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