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Braised Greens


Tuffy Stone of Cool Smoke serves up his hearty Braised Greens recipe. Stone appears in 'BBQ Pitmasters' on TLC.

Tuffy Stone of Cool Smoke serves up his hearty Braised Greens recipe. Stone appears in 'BBQ Pitmasters' on TLC.

Ingredients

10 Pounds Collard and Mustard greens (cleaned thoroughly) (5 pounds of each)
1 Pound Bacon (small dice)
4 Tablespoon Garlic (chopped)
4 cup Onions (sliced)
1 Teaspoon Crushed Red Pepper
1 1/2 Cup Honey
1/2 Cup Brown Sugar (packed)
4 Cup Cider Vinegar
6 Cup Apple Juice
4 Tablespoon Kosher Salt
1 Tablespoon Black Pepper (fresh ground)

Preparation

  1. Heat a large pot and render bacon until brown and crispy.
  2. Add onions and garlic and sauté for 2 minutes.
  3. Add greens and cook until they wilt, about 30 minutes.
  4. Add remaining ingredients and simmer for 1-2 hours.
  5. Once finished spread out in large hotel pan and let cool uncovered in walk-in.
  6. Place in plastic container with lid, label and refrigerate.
  7. Greens should be handled carefully as to not tear them apart.
  8. Serve greens with tong and be sure to let them drain slightly when serving.
  9. Reheat greens slowly over medium heat to replenish steam table.
  10. Keep minimal amount hot.
  11. If greens appear to be drying out add more juice from cold storage container.
  12. Keep greens covered at all times.
  13. Greens should retain a firm texture.
  14. Do not allow Greens to become mushy.

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