Show:
Emeril Live
Episode:
Emeril's Blue Plate Special
Southern-Braised Greens with Bacon
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- Level: Intermediate
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 310
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 14 g
- Cholesterol
- 28 mg
- Sodium
- 1222 mg
- Level: Intermediate
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 310
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 14 g
- Cholesterol
- 28 mg
- Sodium
- 1222 mg
Ingredients
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.
