Bourbon brown sugar collards
- 3 large bundles collard greens, well-washed (or 2 large bags around 16 oz each)
- 4 slices bacon (chopped)
- 1⁄2 of a yellow onion (sliced)
- 3 cloves garlic (smashed)
- 1⁄2 cup light brown sugar
- 3 tablespoons apple cider vinegar
- 4 cups chicken broth
- 1⁄2 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.