vegetarian beer-braised collard greens

What you’ll need:

  • 5 pounds washed, stemmed, and chopped collard greens
  • 12 ounces of amber ale (I used Fat Tire) – 12 for the greens and 12 for the cook!
  • 1 1/2 cups vegetable stock
  • 2 tbps. crushed red pepper
  • 6 tbps. quality extra-virgin olive oil
  • 1 head of garlic, cloves smashed
  • 2 tsps. balsamic vinegar
  • about 2 tsp. salt

What you’ll do:

  1. Heat oil to medium in a small stock pot.
  2. Add garlic and red pepper until fragrant.
  3. Pour in vinegar, beer, stock and salt. Increase heat to medium high & bring to a rolling boil.
  4. Add greens in batches until all are in the pot. Combine all ingredients well.
  5. Reduce heat to medium-low, folding every 15 minutes. Takes approximately 45 minutes to reach desired tenderness.
  6. Enjoy!
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