Southern Cooked Greens

• 1/2 pound raw bacon, chopped
• 3 cups julienne onions
• Salt
• Freshly ground black pepper
• Pinch cayenne
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 (12-ounce) bottle Dixie Beer
• 1/4 cup rice wine vinegar
• 1 tablespoon molasses
• 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale,
• and spinach, cleaned and stemmed

1. In a large pot, render the bacon until crispy, about 5 minutes.
2. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted.
3. Season the mixture with salt, pepper and pinch of cayenne.
4. Add the shallots and garlic and cook for 2 minutes.
5. Stir in the beer, vinegar, and molasses.
6. Stir in the greens, a third at a time, pressing the greens down as they start to wilt.
7. Cook the greens, uncovered for about 1 hour and 15 minutes.

bacon, julienne onions, salt, freshly ground black pepper, cayenne, shallots, garlic, rice wine vinegar, molasses, collard greens

Taken from www.foodnetwork.com/recipes/emeril-lagasse/southern-cooked-greens-recipe3.html (may not work)