Drunken Collard Greens Recipes

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DRUNKEN COLLARD GREENS



Drunken Collard Greens image

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.

Provided by Christin Mahrlig

Categories     Side Dish

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 153 kcal, ServingSize 1 serving

SKINNY DRUNKEN COLLARDS



Skinny Drunken Collards image

Growing up in the south, collard greens were a vegetable that was served just about every Sunday and holiday. They were usually cooked with fatty ham hocks, smoked pigs tails or smoked bacon. To top it off "LARD". Now don't get me wrong, I will always love and cook by friend "PORK". I love these greens so much, I decided to...

Provided by Sherri Williams

Categories     Vegetables

Time 1h40m

Number Of Ingredients 9

1 large bunch of fresh collards (wash, cut and trimmed)
1 1/2 lb smoked turkey necks
1 large 1 lg onion, chopped
6 medium garlic cloves, minced
1/2 c vodka
1/4 c rice vinegar
1 Tbsp red pepper flakes
2 Tbsp splenda
saurer's grillers mesquite seasoning or any seasoning salt (to taste)

Steps:

  • 1. In a large stock pot, spray pam in the bottom of the pot. Stir fry onion and garlic until translucent.
  • 2. Add 1/2-2 quarts of water, mesquite seasoning or seasoning salt, red pepper and turkey necks to pot. Bring to a boil. Cook on low-medium to medium heat for about 45 minutes or until meat is tender.
  • 3. Add collards, vodka, vinegar, splenda and remaining to the stock pot and simmer for an additional 45 minutes or so. Add more water if needed.
  • 4. Add more seasoning salt as needed.

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