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!