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
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
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.