Ingredients
- 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
Directions
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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By Busy Mom Cook
charleston, SC
on October 20, 2012
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Being from the South, I have had my share of greens. This recipe is INCREDIBLE! I made this recipe with kale and they turned out perfect. I will be trying collards and mustard greens next. Thank you Emeril!
By pma1982
Bothell, WA
on October 15, 2012
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This recipe was a huge hit with guests the other night. I did not change a thing as far as ingredients because the flavor was dead on what I was looking for. I did simmer them about an hour longer reducing the liquid even more. They were so good the next day and yes I'm having them for lunch again today! :
By lilrunner79_120...
Moore, 76
on May 16, 2012
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STOP what you are doing and make this recipe! It is amazing. I made it with ham hocks, they were on sale. As soon as I finish this batch I am making another.
Read all 19 reviews