Bourbon Collards
 
Makes About 12 Cups
Ingredients
  • 1 tablespoon olive oil
  • 2 cups sliced sweet onion
  • 1 tablespoon chopped garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon crushed red pepper
  • 2 (1-pound) bags chopped, cleaned fresh collard greens
  • 1 cup bourbon
  • 2 (32-ounce) containers vegetable broth
  • 2 ham hocks
  • ¼ cup apple cider vinegar
  • Cornbread, to serve
Instructions
  1. In a large Dutch oven, cook oil, onion, garlic, salt, black pepper, and red pepper over medium-high heat until onion is softened. Gradually add collards; stir to combine and cover until collards begin to wilt, 5 to 7 minutes.
  2. Add bourbon, scraping browned bits from bottom of pot with a wooden spoon. Increase heat to high, and add vegetable broth and ham hocks; bring to a boil. Reduce heat; simmer and cover until collards and ham hocks are tender, 45 minutes to 1 hour.
  3. Uncover and cook until liquid has reduced by one-third, 45 minutes to 1 hour.
  4. Remove from heat; remove ham hocks and let stand until cool enough to handle. Remove meat from ham hocks and discard bones. Stir ham and vinegar into collard greens. Serve with cornbread.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/bourbon-collards/