Proud Sponsors of Chef Troy
"As one of our most recognizable culinary personas, whose impact on our city's culinary scene is difficult to miss, Chef Troy has been voted as one of the Top Five Chefs in Charlotte, NC for the second year in a row!"-Creative Loafing 2013 & 2014

Bacon Braised Greens

  • 1 Bunch-Collard Greens-or kale, thick stem removed, torn into pieces
  • ½ Pound Bacon 
  • ½ Cup-Onion-thin sliced
  • 2 Cloves-Garlic-slice thin
  • 1 Teaspoon-Crushed Red Pepper
  • To Taste-Kosher Salt/Black Pepper
  • 3 Tablespoons-Chicken Base-paste
  • 2 Tablespoons-Apple Cider Vinegar
  • To Cover-Water


  1. Heat large pot over medium high heat and add bacon.
  2. Cook until just starting to crisp, lower heat and add onion.
  3. Cook to soften, about 3 minutes, stirring frequently.
  4. Add garlic and cook for one minute, add green and stir to coat.
  5. Season with salt and both peppers.
  6. Cover with water, add chicken base and vinegar.
  7. Raise heat and bring to a boil.
  8. Lower heat and let simmer until tender, about one hour.
  9. Serve with a drizzle of vinegar and season with crushed red pepper.