Monday, March 30, 2015

Bourbon & Collards

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.

Heart  healthy

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