Southern cooked greens
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon |
| 3 | cups | Julienned onions |
| Salt and pepper | ||
| pinch | Cayenne | |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| 1 | (12-ounce) bottle of 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 | ||
Directions
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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