Bacon cider sauteed collard greens with honey mustard drizzle

MAKES 6 SERVINGS COLLARD GREENS 12 slices apple smoked bacon, chopped 2 bunches collard greens (center stems removed) 1 onion, thinly sliced 4 turns coarse grind black pepper ¼ cup apple cider vinegar

HONEY MUSTARD DRIZZLE ½ cup honey ½ cup coarse grain mustard ½ teaspoon Tabasco sauce ¼ lemon Juice

Boil 4 quarts water in a large pot. Chop 12 slices of bacon into bits; place bits in stainless steel skillet; slowly brown while rendering fat. When bacon is brown, remove bacon from skillet (saving the bacon fat); set aside.

Roll up bunches of collard greens cigar-style, and slice into - 206-140- -inch slices. Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly-sliced onions; saute for 1 minute. Using tongs, remove greens from water and place in skillet.

Add black pepper and apple cider vinegar; cook for 5 minutes. Garnish with bacon bits.

Honey Mustard Drizzle: Whisk together all ingredients in bowl. Drizzle over greens.

Chef David Blackmon, Blu 47 Restaurant & Lounge

Nutrition facts per serving: 285 calories, 9 g fat, 2 g saturated fat, 10 mg cholesterol, 33 g carbohydrates, 11 g protein, 226 mg sodium, 5 g fiber