Southern-Braised Greens with Bacon (Emeril Lagasse) |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
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:
1. 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.
|
|