Bourbon brown sugar collards

Serve these slightly sweet and savory collards alongside a juicy steak with some mashed potatoes for an elevated side dish of greens. You can also sandwich them between sliced cornbread for a tasty sandwich experience.
schedule 10 minutes
schedule 1 hour and 40 minutes
schedule 1 hour and 50 minutes


  • 3 large bundles collard greens, well-washed (or 2 large bags around 16 oz each)
  • 4 slices bacon (chopped)
  • 12 of a yellow onion (sliced)
  • 3 cloves garlic (smashed)
  • 12 cup light brown sugar
  • 3 tablespoons apple cider vinegar
  • 4 cups chicken broth
  • 12 cup bourbon
  • kosher salt and black pepper


If using collard bunches or bundles, remove stems from greens and discard.

Roll up collard leaves like a cigar and slice them into ribbons around a half inch wide. 

In a large pot over medium heat, add bacon and onion. Render bacon until crisp and the onion is tender, about 6 minutes.

Add garlic and cook for 1 or 2 more minutes. 

Add brown sugar, apple cider vinegar, chicken broth, and bourbon to the pot with the bacon, onion and garlic. Stir everything to combine. 

Season with a good pinch of salt and black pepper. Bring everything to a simmer and stir in the collard greens in batches.

Cover and cook for 1 1/2 hours, stirring occasionally until collards are tender and soft. Near the end, taste for seasoning and add any salt or black pepper that might be needed. 

Serve and enjoy. 

Have you made this recipe? Tag @beerinator and let him know!


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