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Beer & Peanut Braised Collard Greens

Courtesy of John Fleer, Rhubarb, Asheville

INGREDIENTS: 
(1½ lbs. (1 bunch) collard greens,   destemmed & cut into 1-inch strips 2 Tbsp. olive oil 4-5 medium sweet onions, sliced 2 cloves garlic, sliced thin 3 sprigs thyme 1 dried chile de arbol, broken in half,  seeds removed 1/4 cup peanut oil 1 cup shelled peanuts Kosher salt & cracked black pepper, to taste 1  12 oz. beer (ESB or brown ale)  
08/2016
Relish fresh renditions of old Appalachian standards
... in their restaurants and recreated at home. Beer & Peanut Braised Collard Greens Chef:  John Fleer {Rhubarb, ... has that crunch and brightness.” {Click here for recipe}   Pheasant ‘n’ Dumplings Chef: ...