Southern Cooked Greens
Servings: 8
Adapted from Emeril's TV Dinners, by Emeril Lagasse with Marcelle Bienvenu and Felicia Willett, 1998.
Ingredients
- 1/2 lb Bacon, raw, chopped
- 3 cup Onion, julienned
- Salt
- Black pepper, freshly ground
- 1 pinch Cayenne pepper
- 2 tbsp Shallot, minced
- 1 tbsp Garlic, minced
- 12 oz Beer, Dixie Beer
- 1/4 cup Rice vinegar
- 1 tbsp Molasses
- 6 lb Collard greens, or a mix of mustard, collard and turnip greens, kale and spinach, cleaned and stemmed
Directions
- Render the bacon in a large pot until crispy, about 5 minutes. Cook the onions until wilted, 6 to 7 minutes, and season with salt, pepper and cayenne.
- Add the shallots and garlic for 2 minutes, then stir in the beer, vinegar and molasses.
- Stir in the greens a third at a time, pressing them down as they wilt. Cook uncovered about 1 hour 15 minutes.