Not a huge fan of greens? We have the cure: beer and bacon. You can use mustard greens, Brassica greens, collard greens, tatsoi, or Swiss chard as the 'green' in this recipe.
Serves 4-6 as a side dish
1 tablespoon olive oil or butter
4 bunches of greens, stems removed, and chopped
6 slices of thick cut bacon, diced into large chunks
1 onion, diced into large chunks
1 bottle of beer
1/4 cup of brown sugar
Salt and pepper, to taste - and a little hot sauce if you like
Heat oil or butter over medium heat in a large pot.
Place the bacon and onions in the pot and cook over low heat until the bacon is crispy and the onions have caramelized.
Turn the heat to medium-high, and add the half the greens and the bottle of beer. Stir and let wilt some of the greens wilt before adding the rest of the greens. Stir until the greens are mixed with the liquid .
Add the brown sugar, salt and pepper (and hot sauce, if using).
Turn down the heat, cover, and let cook for 10 minutes or until greens are tender. Enjoy!
Recipe adapted from Food 52.