Esau's Winter Greens
Source: Louis Osteen's Charleston Cuisine
Servings: 4

1 Tbsp peanut oil
1/3 cup apple-smoked bacon -- chopped
1/2 cup white onion -- finely chopped
1 tbsp garlic -- minced
16 cups collard greens (about 2 large bunches) -- washed, stemmed, & chopped
3/4 cup chicken stock
24 oz light ale
1 tsp sugar
1 1/2 tbsp red wine vinegar
salt
1/8 tsp cayenne
1/4 tsp black pepper -- freshly ground

Heat the oil in a heavy -bottomed non reactive pot over medium heat. Add the bacon and cook for 4-5 minutes or until crisp. Remove the bacon and reserve.

Add the onion to the hot fat and cook, stirring occasionally, for 4 minutes or until it starts to soften. Add the garlic and cook for 1 minute.

Return the bacon to the pot and add the greens, stock, ale, sugar, vinegar, and 1 teaspoon of salt. Bring the greens to a rapid simmer and cook, stirring occasionally, for about 45 minutes or until they are thoroughly cooked and tender. Season with the cayenne pepper, black pepper, and more salt to taste. Serve immediately.