These greens are irresistible


3 tablespoons bacon fat

2 cups julienne yellow onions, about 2 medium onions

Kosher Salt

Fresh Ground Black Pepper

Crushed Red Pepper Flakes

1½ cups light brown sugar

½ cup Creole Mustard or other whole grain mustard

4 bunches collards greens, ribs removed and medium chiffonade

6 Budweiser Beers

3 each fresh ham hocks


In a medium stock pot, heat the bacon fat.  Add the onions. Season with salt, pepper and pepper flakes.  Cook until the onions are soft and translucent in color, about 4 minutes.  Stir in the sugar and mustard.  Add the greens, handfuls at a time until and the greens are incorporated into the pot.  Add the beer and ham hocks.  Bring the liquid to a boil, cover and reduce to a simmer, cook covered for 45 minutes or until tender.  Check the seasoning. Add more salt, pepper and pepper flakes to taste if needed. Before serving, use forks to flake off the ham meat.

Makes 10 portions

Recipe courtesy of Felicia Suzanne Willett, 2016