Southern Cooked Greens (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 pound bacon |
3 cups julienned onions |
salt and pepper |
pinch of cayenne |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
1 (12-ounce) bottle of dixie beer |
1/4 cup rice wine vinegar |
1 tablespoon molasses |
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed |
Directions:
1. In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes.
2. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. Mound the greens in the center of the platter. Arrange the chops around the greens. Spoon the sauce over the top.
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