Greens
Southern Cooked Greens
½ pound raw bacon, chopped
3 cups julienned onions
Salt
Freshly ground black pepper
Pinch cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
1 12-ounce bottle Dixie Beer
¼ cup rice wine vinegar
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper, and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
Yield: 8 servings.
From www.foodnetwork.com, recipe adapted from Emeril's TV Dinners, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, 1998.