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Bacon-and-Bourbon Collards

Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Hands-on time 40 mins
Total time 1 hr, 40 mins
Yield Makes 10 servings

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

How to Make It

  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.

The Hermitage Hotel, Nashville, TN