My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, April 17, 2012

Bacon-and-Bourbon Collards

Can you imagine, all my favorite foods in one pot, bacon, bourbon, beer, and collards. Don't worry about all the alcohol, this cooks for over an hour. The alcohol will be gone and only the wonderful flavors left behind. All you need is a skillet of cornbread.

10 servings
print recipe

4 thick slices bacon
3 tablespoons butter
1 large sweet onion, diced
1 (12-ounce) bottle ale beer
1/2 cup firmly packed brown sugar
1/2 cup good Kentucky bourbon
1 teaspoon dried crushed red pepper
6 pounds fresh collard greens, washed, trimmed and chopped
1/2 cup apple cider vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

1.Cup 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. Saute onion in hot drippings 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 comment:

  1. oh yum! i never thought i would change my greens recipe but i am going to make these!


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