If you’re one of those who believes that the Thanksgiving meal is the one time it’s acceptable to have not one green item on the table (unless the celery from the stuffing counts), we dare you to try this recipe.
Owners/Chefs Diane and Justin Fourton, Pecan Lodge
1 cup bacon, diced
4 ounces butter, unsalted
1 cup yellow onion, chopped
3 pounds collards, stemmed and cut into 1-inch square pieces
8 cups water
1 tablespoon salt
3/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1/3 cup cider vinegar
1/2 teaspoon cayenne
1. Partially brown bacon in large stock pot.
2. Add butter and onions and cook onions until lightly browned.
3. Add collards and wilt.
4. Add water and remaining ingredients.
5. Bring to a boil, then simmer to reduce by half, approximately 20 minutes.
Recipe courtesy of D: The Cookbook. Pick up a copy today.