Southern Cooked GreensFrom cuzpat 4 years ago
- 1/2 pound bacon shopping list
- 3 cups chopped onions shopping list
- salt and pepper shopping list
- dash of louisiana hot sauce shopping list
- 2 tablespoons minced shallots shopping list
- 1 tablespoon minced garlic shopping list
- 1 (12 ounce) bottle of beer shopping list
- 1/4 cup rice wine vinegar shopping list
- 1 Tbsp. soy sauce shopping list
- 1 tablespoon molasses shopping list
- 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, or spinach; cleaned and stemmed shopping list
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.