GMA Recipe: Southern Cooked Greens

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Southern Cooked Greens
From Chef and author Emeril Lagasse
1999

Ingredients

1/2 pound bacon

3 cups julienne 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, have the bacon rendered crispy, about 5 minutes. Add the onions and cook for about 6-7 minutes or until the onions are wilted. Season the mixture with salt, pepper and a pinch of cayenne.

2. Add the shallots and garlic and cook for 2 minutes. 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.

3. Mound the greens in the center of the platter. Arrange the chops around the greens. Spoon the sauce over the top.

Yield: 8 servings.

Recipe copyright ©1999 Emeril Lagasse.

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