Sunday, March 23, 2014

Bacon-and-Bourbon Collard Greens

Prep / Total time: 4 Hour 40 Minutes             Makes  6 servings
Brown sugar, bourbon, and ale beer elevate a traditional collards recipe to a whole new level.

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 4                  pounds fresh collard greens, trimmed and chopped
1/2               cup apple cider vinegar
1                  teaspoon salt
1               teaspoon  red pepper  flakes

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.


  1. Looks very delicious, Nee! Now I am wondering how does it taste like.. :)

    1. Hi Medeja , taste is about the same , the bourbon give a little different flavor and go good with hush puppies , thanks for stopping by :)

  2. Hi Nee, This must be a delicious dish. I know that anything you add bacon to is the best! This recipe is extra special due to the Bourbon added to it, must be a great flavor. Kicking it up a notch! Wonderful, thanks for sharing, blessings Dottie :)

    1. Hi Dottie , you are correct there , smoke bacon , ham hocks hmmmm good . Yeah , true to tradition most likes kicking it up a notch ;-D not all but some . Thanks for stopping by :)

  3. Dear Nee, That sounds delicious. Blessings dear. Catherine xo


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