Name: Southern-Braised Greens with Bacon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 8 servings
Cuisine: american
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.

Recipe from Emeril Lagasse

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Southern-Braised Greens with Bacon

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