Southern-Braised Greens with Bacon

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Wow. My grandmother boiled greens in water seasoned only with salt pork and my mother boiled greens in water with salt pork and for my whole life, until today, I boiled greens in plain water with salt pork. Never again. This is WONDERFUL. I've never been too enthusiastic about the pot liquor until now. I think this falls into the category of liquid gold.

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This was my first time cooking greens. I was looking for something close to Cracker Barrel's turnip greens and I think these were better!
I cut the recipe in half but wish I hadn't. It only made three main course servings. I splurged by buying the really good thick cut applewood smoked bacon and even doing this the whole pot cost about five bucks.
I served it with low fat corn bread and it was AWESOME! I can't wait to make it again!

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I grew up in the South, but I've always HATED greens. This year for Thanksgiving, my husband specifically requested that I make turnip greens, so I looked for a recipe that I thought wouldn't be quite as bad as the greens in my childhood memories. I followed this recipe to the letter, and it is fantastic! In fact, I liked it so much that I made another batch the week after Thanksgiving. Thanks, Emeril!!

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IAM FROM INDIA AND I LEARN LOTS OF FOOD TO COOK WATCHING COOKING SHOW.

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My husbands family is from the south, he said this recipe is the best

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Delicious! I used just a couple of slices of bacon to have enough bacon grease to saute' onions and garlic, then added turkey for flavoring to make it healthy. Used turnips and they were fantastic. You can havethis without some good cornbread though!

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I used a one pound bag of greens from the store and down scaled the ingredients accordingly, just adding to taste. I thought my own recipe was good, but this is better. I could drink the pot likker from a glass, it's so good. Sharp, smokey, salty, sweet, hot and sour, all at the same time. Just excellent.

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This went over very well with a pot roast & cornbread for Sunday dinner. Even my first-time greens eaters enjoyed. (Though I'll admit I was a first-time greens-maker! Tips (which may be obvious for others new to this: Chop the bacon either before or after cooking. Roughly chop greens before adding. (Easy to do as you add them in batches - dump some in and while they wilt cut the second batch up. I used just four pounds of collard greens and it was *more* than enough for six generous adult servings. Next time I'll halve it. (You will need a BIG pot if you make the whole recipe. Maybe collard greens take longer to get tender - I simmered for three hours and they still had some "bite" to them (definitely not "cooked to death"/falling apart. I would recommend mincing the garlic as opposed to smashing it. Although it sounded like a lot of cayenne and garlic, it certainly wasn't overpowered by either. I used light beer and low sodium bacon, and didn't add the 3 tsp. salt. We thought they were seasoned enough, but then we cut as much sodium out of our cooking as possible. Highly recommend!

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I regularly attend potluck at my church and am always looking for veggie dishes that people will enjoy the look and smell of enough to eat. I live in California and Southern Style cooking does not alway go over very well this health conscious crowed. These 'Greens" went over so well that I have had request for it at future gatherings! mmmm-mh good eats!