Smoked Garlic Jalapeno Creamed Collard Greens

Chef Tony Reed
Servings

4

Prep Time

30 minutes

Cook Time

15 minutes

Cuisine

Modern American

Category

Side

Collard greens get a decadent treatment with this recipe from Chef Tony. 

 Our Spiceology X Derek Wolf Smoked Garlic Jalapeno beer-infused blend adds a nice kick to these creamy greens - save this recipe to impress your guests during the holidays. 

Check out more of Chef Tony's recipes over on Youtube.

Smoked Garlic Jalapeno Creamed Collard Greens

Ingredients

  • 2 lbs Collard Greens
  • 16 fl oz Heavy Cream
  • 16 fl oz Whole Milk
  • 4 Garlic Cloves, Minced
  • 1/2 Shallot, Minced
  • 2 tbsp Spiceology X Derek Wolf Garlic Chile Lager
  • 1 lb Bacon, medium dice
  • 3 tbsp Flour
  • Aleppo Chile Flake, as needed

Directions

  1. In a large sauté pan, on medium heat, render the fat off the bacon.

  2. Remove bacon and place on a plate lined with paper towel.
  3. Discard the bacon fat with the exception of about 4 tablespoons.
  4. In a large pot bring water to a boil. Drop in greens until tender (about 15 - 20 minutes).

  5. Sauté your garlic and shallots in the fat

  6. Once fragrant drop in the flour and stir well to make a roux.

  7. Pour in the cream, whole milk and bring to a simmer and stir regularly, season with 3 tablespoons of the Spiceology X Derek Wolf Smoked Garlic Jalapeno blend.
  8. Once the sauce thickens place on low heat.
  9. Discard the water from the pot with the greens and place greens on a cutting board for a rough chop.
  10. Place back in the pot and pour in your sauce.
  11. Stir well and season with the diced bacon, salt and pepper to taste.
  12. Garnish with Spiceology Aleppo Chile Flake and serve hot.
Recipe Products
Chile
Blend

Derek Wolf | Garlic Chile Lager Seasoning

Key Ingredients

Jalapeno Powder, Chipotle Powder, White Vinegar Powder, Mesquite Powder, Dried Beer Extract