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Southern Cooked Greens
1
3
/2 Pound Bacon
Cup Julienned onions
Salt; to taste
Pinch Cayenne pepper; or to taste
Freshly−ground black pepper; to taste
1
2
1
1
1
1
6
Tablespoon Minced shallots
Tablespoon Minced garlic
Bottle Dixie Beer −; (12 oz)
/4 Cup Rice wine vinegar
Tablespoon Molasses
Pound Greens; cleaned, stemmed (such as mustard greens; collard greens,
Turnip greens; kale, and/or spinach)
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 a pinch of cayenne. 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. Mound the greens in the center of the platter. Spoon the sauce over
the top. This recipe yields 8 servings.
Southern Cooked Greens
578
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