Bacon Cider Sauted Collard Greens Honey Mustard Drizzle

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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!!

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Steps

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Boil 4 quarts of water in a large pot.

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Chop 12 slices of bacon into bits.

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Place the bits in a stainless steel skillet.

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Slowly brown while rendering fat.

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When bacon is brown , remove bacon from skillet.

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Set aside.

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Roll up bunches of collard greens cigar-style and slice into 1 / 4-inch slices.

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Place sliced greens in boiling water.

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Return skillet with bacon fat to heat.

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Add thinly sliced onions.

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Saut for 1 minute.

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Using tongs , remove greens from water and place in skillet.

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Add black pepper and apple cider vinegar.

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Cook for 5 minutes.

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Garnish with bacon bits.

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Honey mustard drizzle: whisk together all ingredients in a bowl.

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Drizzle over greens.

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Ingredients

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apple-smoked bacon, collard greens, onion, coarse black pepper, apple cider vinegar, honey, coarse grain mustard, tabasco sauce, lemon juice