2 TBSP olive oil
1 small white or yellow onion, diced
3 cloves garlic, minced
1 lb. fresh collard greens, cut into 2” pieces and stems removed
1 (12oz.) beer
1 TBSP brown sugar
1 tsp. salt
½ tsp. red pepper flakes
Ground black pepper, to taste
1. Heat olive oil in skillet over medium high heat. Add onion and garlic and cook, stirring continuously for 1-2 minutes or until onion is softened and garlic is light golden brown.
2. Add collard greens, beer, sugar, salt, red pepper flakes, and black pepper.
3. Allow to simmer 30-45 minutes or until collard greens are wilted and beer is reduced slightly.
4. Remove from heat and serve immediately.
Served this as a side with jambalaya.