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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