Bacon and Bourbon Collards

I love collard greens.  They have got to be one of the best antioxidant, vitamin packed foods around.  And then you mess'em up with some bacon and bourbon.  Ohhh baby!  That's some good eating!  I also love the, pardon the pun, "pot liquor".  Pair with your favorite corn bread...Of course this is courtesy of Southern Living magazine.

Ingredient 

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.

Tyler Brown, The Hermitage Hotel, Nashville, TN, Southern Living


OCTOBER 2011