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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 saut�, then relies on bourbon, bacon, beer, and red pepper to kick up the collards."

List of Ingredients

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


Recipe

Cut bacon crosswise into �-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.

Saut� 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