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Stout-Smothered Collard Greens

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At La Petite Grocery in the heart of New Orleans’ Garden District, chef Justin Devillier makes French fare finger-lickin’ with modern twists—think blue crab beignets and root-beer-braised short ribs. For his collards, the beer-loving chef pours in a stout; the result is mouthfuls of meaty greens with a richness you can only get from roasted malts.

Makes: 10

  • 2 pounds smoked bacon
  • 4 small yellow onions, diced
  • 15 cloves garlic, chopped
  • 5 bunches collard greens, washed and chopped
  • 24 ounces stout
  • 1 tablespoon cayenne pepper
  • ÂĽ cup paprika
  • salt and black pepper to taste
  • ½ cup apple cider vinegar


• Set a large pot over high heat and add the bacon and cook until crispy. Add the onions and garlic, and cook until the onions are translucent, about 5 minutes.

• Add the greens and cook until the greens are just wilted. Add the beer, cayenne pepper, paprika, salt and pepper; let the contents simmer until tender, about 1 hour.

• Add the vinegar and continue to simmer 15 minutes. Taste, adding salt and pepper if necessary, and serve.



Choose a American Stout for this recipe

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