Bacon-and-Bourbon Collards

Can you imagine, all my favorite foods in one pot, bacon, bourbon, beer, and collards. Don't worry about all the alcohol, this cooks for over an hour. The alcohol will be gone and only the wonderful flavors left behind. All you need is a skillet of cornbread.

10 servings
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4 thick slices bacon
3 tablespoons butter
1 large sweet onion, diced
1 (12-ounce) bottle ale beer
1/2 cup firmly packed brown sugar
1/2 cup good Kentucky bourbon
1 teaspoon dried crushed red pepper
6 pounds fresh collard greens, washed, trimmed and chopped
1/2 cup apple cider vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

1.Cup bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Saute onion in hot drippings 3 minutes or until mixture is reduced by one fourth.

2. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium low, cover and cook 1 hour or to desired degree of doneness. Stir in vinegar, salt, and pepper.

 

 

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