RECIPE FROM "THE
Southern Cooked Greens
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.
1/2 pound bacon
3 cups chopped onions
salt and pepper
dash of Louisiana hot sauce
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12 ounce) bottle of Dixie Beer
1/4 cup rice wine vinegar
1 Tbsp. soy sauce
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, or spinach; cleaned and stemmed
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 (see recipe for Southern Style Pork Chops)
Yield: 8 servings