Bacon-and-Bourbon Collards |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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