Drunken Collard Greens, flavored with bourbon and bacon, is a southern side dish like no other. As much as I love traditional collard greens, adding a splash of bourbon really makes a fantastic pot of collards. The smooth, sweet flavor of bourbon really complements the flavor of the greens.
Makers Mark is my all time favorite bourbon to drink and eat with, but there are a lot of great bourbons out there, so take your pick.
These Drunken Collards are also flavored with bacon and onion, plus a half teaspoon of crushed red pepper flakes for some spiciness. Brown sugar and apple cider vinegar give it that ying and yang of sweet and tangy.
You’ll need about 2 big bunches of collard greens. You’ll want to wash the leaves really well and then cut the stems and thick part of the rib from each leaf.
After the collards cook down for about 1 1/2 hours, they are perfectly tender and all the flavors have melded together. Be sure to make a fresh batch of Cornbread to mop up the potlicker with. 🙂
More Recipes Using Collard Greens
Drunken Collard Greens
Ingredients
- 2 bunches fresh collard greens
- 1 tablespoon butter
- 4 slices thick-cut bacon, cut into 1/4-inch pieces
- 1 medium sweet onion, diced
- 4 cups chicken broth
- 1/2 cup packed brown sugar
- 1/3 cup bourbon
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Rinse collard greens well. Remove stem and thick part of the rib from each leaf and discard. Stack about 8 leaves on top of each other, roll up like a cigar and cut into 1/2-inch ribbons. Repeat with remaining leaves.
- Add butter, bacon and onion to a large Dutch oven. Cook until the bacon is crisp and the onion is tender.
- Add remaining ingredients except collard greens to the Dutch oven. Bring to a boil.
- Add collard greens and stir until the collard greens are mostly wilted. Reduce heat, cover and cook for about 1 1/2 hours.
Nutrition
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Being originally from Alabama, you know I know how to cook my greens.😁 My husband has Makers Mark that was barreled for him so I was intrigued with the recipe. I added smoked turkey thighs in the beginning along with Better Than Bullion chicken broth that I shredded into the greens at the end, since this is how my hubby likes it. Thank you so much for this delicious recipe that I will now be using each and every time I cook greens. Have a wonderful and prosperous New Year! ~CeCe~
WOW!!! Hands down my new favorite collards recipe. Strongly recommend this one! Like someone said earlier, I added 1/2 cup of bourbon instead. Amazing!
I used neckbones and added 3tablespoon of green seasoning. But this was actually a hit this recipe was awesome! Family thanks you . They didn’t even touch the other pot of Greens they said this had great taste .
Because of Covid, this is the first time I’ve ever had to cook my own greens. Because of this recipe, it won’t be the last. I used mustard greens, because they have more nutrients. Doubled the peppers and went with 1/2 cup of bourbon. Next time I will use less broth or use 3 bunches instead of 2. Otherwise, it was just super delicious.
Children eating Thanksgiving with us. Turnip greens work ? Does alcohol burn away during cooking in slow cooker?
June
junesj41@gmail.com
I usually cook my collards in the slow cooker, will this recipe work in the slow cooker?
Hi
How many pounds equal 2 big bunches of collard greens.
Yumm! I’m adding this to my Thanksgiving dinner! I prefer mustard greens, however. Would that make
a huge difference?
Tanya
tanyaneelon@gnaul.com
I think it would be good with mustard greens too.