Bacon Cider Sauted Collard Greens Honey Mustard Drizzle

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!!


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.
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.
Saut 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.


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