This recipe was part of a cooking lesson done on the demonstration stage at the Taste of Chicago last July. It’s the creation of Chef David Blackmon of Blu 47 restaurant, in Chicago of course!
Ingredients: [‘apple-smoked bacon’, ‘collard greens’, ‘onion’, ‘coarse black pepper’, ‘apple cider vinegar’, ‘honey’, ‘coarse grain mustard’, ‘tabasco sauce’, ‘lemon juice’]
Quantity of Ingredients: [“”,”12 slices apple-smoked bacon, chopped “,”2 bunches collard greens, center stems removed “,”1 onion, thinly sliced “,” coarse black pepper (4 turns)”,”1/4 cup apple cider vinegar”,””,”1/2 cup honey”,”1/2 cup coarse grain mustard”,”1/2 teaspoon Tabasco sauce”,”2 tablespoons lemon juice”]
Number of Servings: 6
Steps: [‘Boil 4 quarts of water in a large pot. Chop 12 slices of bacon into bits; place the bits in a stainless steel skillet; slowly brown while rendering fat. When bacon is brown, remove bacon from skillet (saving the bacon fat); set aside.’, ‘Roll up bunches of collard greens cigar-style and slice into 1/4-inch slices.’, ‘Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly sliced onions; sauté for 1 minute.’, ‘Using tongs, remove greens from water and place in skillet.’, ‘Add black pepper and apple cider vinegar; cook for 5 minutes.’, ‘Garnish with bacon bits.’, ‘Honey mustard drizzle: Whisk together all ingredients in a bowl. Drizzle over greens.’]