Email to Cat      

Bacon-and-Bourbon Collards

Source of Recipe

From "Southern Living Bourbon & Bacon"


Recipe Introduction

"Until I reached adulthood, I was unaware that vegetables could be cooked without bacon or lard. This tribute to Mama's bacon and greens has a slightly different twist — it starts with a sauté, then relies on bourbon, bacon, beer, and red pepper to kick up the collards."

List of Ingredients

â—¦ 4 thick-cut bacon slices
â—¦ 3 tablespoons butter
â—¦ 1 large sweet onion, diced
â—¦ 1 (12-ounce) bottle ale beer
â—¦ ½ cup firmly packed brown sugar
â—¦ ½ cup bourbon
â—¦ 1 teaspoon dried crushed red pepper
â—¦ 6 pounds fresh collard greens, trimmed and chopped
â—¦ ½ cup apple cider vinegar
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper


Recipe

Cut bacon crosswise into ¼-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 three ingredients; cook 3 minutes or until mixture is reduced by one-fourth.

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.


Makes 10 servings