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.