Make This on Thanksgiving: Pecan Lodge’s Collard Greens

Go green this Thanksgiving.

CollardGreens

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

SERVES: 12
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.

Newsletter

Get your fix of home décor inspiration with our weekly Home Design newsletter.

Find It

Search our directories for...

Real Estate Agents

Real Estate Agents

Interior Designers

Interior Designers

Home Builders

Home Builders

Architects

Architects

View All

View All

Comments