At La Petite Grocery in the heart of New Orleansâ€™ Garden District, chef Justin Devillier makes French fare finger-lickinâ€™ with modern twistsâ€”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.
- 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
- Â˝ 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.