Southern-Braised Greens with Bacon

• 3/4 pound sliced bacon
• 3 cups sliced onions
• 8 cloves garlic, mashed
• 3 teaspoons salt
• 3/4 teaspoon cayenne
• 3/4 teaspoon black pepper
• 1 quart water
• 1 (12-ounce) can beer
• 1/4 cup distilled white vinegar
• 2 tablespoons molasses or cane syrup
• 5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed

1. In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes.
2. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes.
3. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil.
4. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt.
5. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

bacon, onions, garlic, salt, cayenne, black pepper, water, beer, white vinegar, molasses, fresh greens

Taken from www.foodnetwork.com/recipes/emeril-lagasse/southern-braised-greens-with-bacon-recipe.html (may not work)