Burning River Braised Greens with Sausage

Burning River Braised Greens

- 2 tbsp olive oil
- ½ lb. bacon, chopped
- 1 onion, diced
- 3 lbs. greens (Swiss chard or collard greens)
- 1 12 oz. bottle Burning River Pale Ale
- 1 C apple cider vinegar
- 2 green apples, diced
- 1 lb. cooked sausage (kielbasa or smoked sausage)
- ¼ C local honey
- 1 tbsp Tabasco™ or other red pepper flakes
- Salt and pepper, to taste


Heat olive oil in a pot, add bacon, and turn heat to low to render out bacon fat (about 15 minutes). When fat is rendered out, add the diced onions, turn heat to medium and cook 5 minutes until onion is soft. Add greens to pot, stir to coat and cook another 2 minutes. Add Burning River Pale Ale and apple cider vinegar while scraping bottom of pot to deglaze. Bring to a boil. Add remaining ingredients and turn to medium-low heat.

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