Categories: Vegetables- Collard greens

Ingredients

• 4 thick bacon slices
• 3 Tbsp. butter
• 1 large sweet onion, diced
• 1 (12oz.) bottle ale beer
• 1/2 cup firmly packed brown sugar
• 1/2 cup bourbon
• 1 tsp. dried crushed red pepper
• 6 lb. fresh collard greens, trimmed and chopped
• 1/2 cup apple cider vinegar
• 1 tsp. salt
• 1/2 tsp. pepper

Directions

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. Saute 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.

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