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Bourbon collard greens


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#1 Cheater

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Posted 19 December 2016 - 02:49 PM

Thought I would share this recipe, which is a PITA to make and that's why I only do them once a year. But they are so good...

My afternoon project, which will extend into the evening, as it always does...

The good news is I'll have enough leftovers to carry me through New Year's!
 

Del's Bourbon Collard Greens

 

Made famous by Del Martin, managing partner of Alexander Haas Martin & Partners. The Atlanta-based fund-raising consulting firm puts together a cookbook each year as a gift to its employees, clients, and friends, and this recipe appeared in the 2006 edition.

 

Hands on time: 1 hour and 30 minutes  

Total time: 3 hours and 30 minutes  

Serves: 12

 

Ingredients:

            2 large bunches of collard greens

            1 (10-ounce) bag prewashed spinach

            1/4 pound bacon, chopped

            3 cups chopped yellow onion

            3-6 cloves garlic, chopped

            1/4 cup balsamic vinegar

            1/2 cup firmly packed brown sugar

            1 cup bourbon

            3-4 cups ham or chicken stock

            Dash Tabasco sauce

            Salt and pepper to taste

 

Instructions:

 

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 to taste 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 greens are tender. 


Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap





#2 Zippity

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Posted 19 December 2016 - 03:41 PM

Do you mean "Kale"? I have some growing in my garden :)

 

The name "collard" is a corrupted form of the word "colewort" (the wild cabbage plant).



#3 Cheater

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Posted 19 December 2016 - 03:51 PM

Probably related, Ron.

 

But here collards and kale are two (or more, as there are several kinds of kale) different plants.


Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#4 Zippity

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Posted 19 December 2016 - 04:36 PM

Is this recipe a chutney or a pickle?

 

What do you eat it with?



#5 Cheater

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Posted 19 December 2016 - 04:45 PM

No, it's basically a side dish. Stewed greens, you might call it. Often eaten with some kind of chutney or hot sauce as a condiment.


Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#6 Tom Eatherly

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Posted 19 December 2016 - 09:44 PM

Greg,

 

Now, this is some food I'm talking about! I am going to make some of this between Christmas and New Years. Lordy, this sounds good! Oh, my wife, Asian, she'll take care of any spices.

 

I cannot wait to try this! Thanks, Greg.


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Tom Eatherly

#7 Cheater

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Posted 19 December 2016 - 09:56 PM

Tom,

 

Please let me know what you think of them, once you've made them.


Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#8 Tom Eatherly

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Posted 19 December 2016 - 10:24 PM

No problem with that, Greg. This I can't wait to make. Country type fixin's. Right up my alley.


Tom Eatherly

#9 Cheater

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Posted 19 December 2016 - 10:30 PM

Took me three hours to strip the ribs out of the collards and chop them and perhaps half an hour to stem the spinach. I have to stop every now and then beause my hands get so cold. Using pre-washed and pre-chopped collards would reduce the time, but that's not my style.

 

It's going to be a late night... LOL.

But it'll be worth it; it always is.


Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#10 Cheater

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Posted 19 December 2016 - 10:36 PM

BTW, you'll need a big pot to sweat the greens down... I have to use the biggest one I own.


Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#11 Tom Eatherly

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Posted 19 December 2016 - 11:21 PM

We have all the pots and things we need. Believe me, we are covered. She took one look at your recipe, and told me, "Oh, we can do this!"

 

Sooo, over the Holidays, we're gonna be working on this.

 

Gadz, this looks so damn tasty!


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Tom Eatherly

#12 Cheater

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Posted 19 December 2016 - 11:26 PM

I promise you, it is!


Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#13 Tom Eatherly

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Posted 15 April 2017 - 07:26 PM

Greg,

Man, talk about taking my time to get back to you on this. Geez, sorry.

I started fartin' around with this and wife and son just plum took over, and, well the results were fantastic!! They took their time and did it right. Probably a bit more bourbon involved on my part, but, hey they did the cookin'. I thought we took pictures, but apparently not.

Suffice to say, this will not be the last time this gets made.

Great stuff, Greg. Thanks!


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Tom Eatherly

#14 Bill from NH

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Posted 15 April 2017 - 07:42 PM

I like dandelion greens! Have eaten them since I was a kid,.when I had a 20 acre field next door to dig them in.


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