Beef Braised with Collards in Beer

Collards are ideal for stewing or braising: impossible to overcook, they soften and absorb meat juices, but do not lose their own distinctive tang. Here the flavor is accentuated by beer, enriched by beef and bacon, and sharpened with hot pepper for a strong, warming, well-balanced dish. Lamb and pork make equally delicious partners for the collards, but require a bit less cooking time.