Southern cooked greens

Yield: 4 servings

Measure Ingredient
½ pounds Bacon
3 cups Julienned onions
\N \N Salt and pepper
\N pinch Cayenne
2 tablespoons Minced shallots
1 tablespoon Minced garlic
1 \N (12-ounce) bottle of Dixie
\N \N Beer
¼ cup Rice wine vinegar
1 tablespoon Molasses
6 pounds Greens, such as mustard
\N \N Greens, collard greens,
\N \N Turnip greens,
\N \N Kale, and spinach, cleaned
\N \N 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. Mound the greens in the center of the platter. Arrange the chops around the greens.

Spoon the sauce over the top.

Yield: 8 servings


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