How to make it

  • 1. Fry bacon until it is crispy, cut up and add bacon and some of the drippings to large pot. Add the onions and cook for about 6-7 minutes or until the onions are wilted. Season the mixture with salt, pepper and a dash of hot sauce.
  • 2. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, soy sauce, 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. Spoon the sauce over the top and serve.
  • Note: These are great served with meat around the greens. Pork chops are a good choice
  • Note: The best seasons for turnip and mustard greens are early Spring and late Fall. Summer greens, which tend to be bitter, should always be parboiled about 10 minutes, drained, then cooked in fresh water with the bacon, salt, and at least 2 teaspoons of sugar.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    pointsevenout ate it and said...
    Lots of good flavor going on here!
    See Southern Cooked Greens for more.
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    Very good one
    Was this review helpful? Yes Flag
    " It was excellent "
    hot_it_up ate it and said...
    This would be very good. Not quite traditional, but thats why I like it.\0

    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes