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Anthony's South Carolina Collard Greens

Anthony Berin is a Miami University alum who studied culinary in Charlotte, NC. He is now the Kitchen Manager for Findlay Kitchen which had it's grand opening this week. To kick-off this momentous event we are featuring a recipe from Chef Anthony's collection. Here's a southern classic from a Midwest guy!

Ingredients (Where to Buy):


  • In a large stock pot, render down the bacon for 10 minutes over very low heat.
  • Add the onions and the shanks and sauté for 5 minutes.
  • Add greens then the water and stock. Allow to simmer for 3 hours.
  • Season with salt and pepper. Adjust as needed.