Southern-Braised Greens with Bacon
- 3/4 pound sliced bacon
- 3 cups sliced onions
- 8 cloves garlic, mashed
- 3 teaspoons salt
- 3/4 teaspoon cayenne
- 3/4 teaspoon black pepper
- 1 quart water
- 1 (12-ounce) can beer
- 1/4 cup distilled white vinegar
- 2 tablespoons molasses or cane syrup
- 5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed
In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.
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