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
- 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
- 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.