We strongly recommend trying some meat magic right from Denver’s charcutier, Justin Brunson, chef and owner of Old Major and co-founder of the Denver Bacon Company. Or, in the comfort of your own kitchen, whip up this Southern Braised Greens with Bacon recipe, one of Brunson’s famous charcuterie concoctions. Up to you!
Southern Braised Greens with Bacon
Ingredients (serve 4 people)
- 1 pound DBC (that’s Denver Bacon Company) bacon, chopped
- 3 cups sliced onions
- 8 cloves garlic, mashed
- 3 teaspoons of salt
- ¾ teaspoon cayenne
- ¾ teaspoon black pepper
- 1 quart of water
- 1 12-ounce can of beer (Brunson uses Avery’s Joe’s Pilsner)
- ¼ cup distilled white vinegar
- 2 tablespoons molasses
- 5 pounds mustard greens or kale (rinsed well, picked over, and tough stems removed)
In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.