Bacon-and-Bourbon Collards

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

Yield: Makes 10 servings
Total:
Recipe from Southern Living

More From Southern Living

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. 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. 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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