Monday, April 15, 2013


makes 10 servings 

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

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.

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.

bacon recipe courtesy of: Tyler Brown, The Hermitage Hotel, 231 Sixth Avenue North, Nashville, Tennessee; , October 2011

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