Bacon-and-Bourbon Collards

Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke

Recipe from

Recipe Time

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

Ingredients

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

Preparation

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.

Note:

Tyler Brown,

The Hermitage Hotel, Nashville, TN,

October 2011