Bacon-and-Bourbon Collards

Southern Living
Bacon-and-Bourbon CollardsRecipe
Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Makes 10 servings


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4 thick bacon slices
3 tablespoons butter
1 large sweet onion, diced
1 (12-oz.) bottle ale beer
1/2 cup firmly packed brown sugar
1/2 cup bourbon
1 teaspoon dried crushed red pepper
6 pounds fresh collard greens, trimmed and chopped
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper


Hands-on: 40 Minutes
Total: 1 Hour, 40 Minutes

1. Cut 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. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 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.

Created date

September 2011