Bourbon Collard Greens

Del Martin

Bourbon Collard Greens

Dels Bourbon Collard Greens

Serves: 12

Hands On Time: 1 hour and 30 minutes

Total Time: 3 hours and 30 minutes


2 large bunches collard greens

1 (10-ounce) bag prewashed spinach

4 ounces bacon, chopped

3 cups chopped yellow onion

3 to 6 cloves garlic, chopped

1/4 cup balsamic vinegar

1/2 cup packed brown sugar

1 cup bourbon

3 to 4 cups ham or chicken stock

Dash Tabasco sauce

Salt and freshly ground black pepper


Thoroughly wash the collard greens in cold water until all the sand has been removed. Fold each leaf in half lengthwise and strip it from the stem and rib of the leaf. Discard stems and cut the leaves into thin strips. Slice the spinach leaves in a similar fashion.

In a large heavy pot over medium heat, cook the bacon until crisp. Add the onion and garlic and cook, stirring occasionally, until golden brown. Add the vinegar and stir to scrape up the pan drippings. Add the brown sugar and stir until dissolved. Add the collard and spinach leaves in batches, stirring occasionally, until all the leaves are wilted and coated in the pan juices.

Add the bourbon and cook 2 minutes, then add the stock. Season with Tabasco, salt and pepper. Bring to a boil, then reduce to a simmer and cover the pot. Cook at least 2 hours, stirring occasionally and adding more stock if necessary, until the greens are tender. Serve.

Photo Credit: Ramona King


Per serving: 153 calories (percent of calories from fat, 41), 4 grams protein, 11 grams carbohydrates, 2 grams fiber, 5 grams fat (2 grams saturated), 8 milligrams cholesterol, 736 milligrams sodium.s

About the recipe

To turn this collard green treat into a vegetarian-friendly dish, eliminate the bacon, cook the onion in 3 tablespoons olive oil and substitute vegetable broth for the meat stock.

Recipe courtesy of Del Martin.