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BBB Southern Cooked Greens

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The "BBB" in these Southern collards stands for bacon, brown sugar and Budweiser; the ingenious concoction's on the menu at chef Felicia Suzanne Willett's eponymous Memphis eatery.

Makes: 6 to 8

  • 12 pound bacon, chopped
  • 2 cups yellow onions, julienned
  • 12 cup Creole mustard
  • 1 cup brown sugar
  • 4 bottles Budweiser
  • 2 cups collard greens, stemmed and sliced thin
  • salt, to taste
  • crushed red pepper, to taste


• Cook bacon until crispy in a medium stock pot. Remove bacon to the side, keeping the rendered fat in the pan.

• Add the onions, Creole mustard and brown sugar to the bacon fat, and add salt and crushed red pepper to taste. Cool until onions soften, about 2 minutes.

• Pour the beer into the onion mixture, and add the collard greens one handful at a time. Bring to a boil, then reduce to a simmer; cook about 45 minutes.

• Taste and reseason with salt and crushed red pepper. Add the bacon and serve.



Choose a Standard American Lager for this recipe

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