I’ve talked before about cooking with beer, and here I am coming at you with yet another beer-inclusive meal.
I used Yuengling Lager for this batch – mixed with broth and cooked over low for an hour brings a sweet and savory blend of rich flavor with every bite of farm-grown greens.
Beer Braised Greens
– 2 tbsp grapeseed oil
– 3-4 garlic cloves, finely chopped
– 8-10 peeled pearl onions (easy peel hint here), OR 1/4 cup finely chopped onions
– about 1lb of cooking greens – collard, mustard, kale, dandelion, broccoli greens, etc.
– 2 tsp Better Than Bouillon “No Chicken” base (or sub a stock of your choosing), dissolved in 4 cups hot water
– 12oz lager or similar beer
– 1 carrot, coarsely chopped
– 2 medium tomatoes, coarsely chopped
1. In a large pan or wok, bring the oil to medium-low heat. Add in the garlic and cook for 2-3 minutes.
2. Add in the bouillon/broth, beer and onions. Rip the greens from any tough stems, and add into the wok. Cover for 3 minutes. The greens should have cooked down enough to stir the contents.
3. Cover and simmer for 45 minutes, stirring every 15 minutes.
4. There should still be enough liquid that the “soup” is simmering and the greens are not sauteing in the pan. Add in the carrots and tomatoes, cover and cook for an additional 15 minutes. Remove from heat and serve immediately, or save for another day.
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