Spicy Braised Greens

• 3 tablespoons vegetable oil
• 1/4 pound turkey bacon, diced
• 1 cup sliced yellow onion
• 1 tablespoon minced garlic
• 1 pound collard, mustard, or beet green leaves, or a combination
• 2 cups water
• 1/2 teaspoon salt
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

1. Heat a large, 12-inch saute pan over medium-high heat.
2. Add the vegetable oil to the pan, and when hot, add the bacon in the pan and cook, stirring often, until the bacon is well browned, 7 to 8 minutes.
3. Add the onions to the pan and cook, stirring often, until softened, 3 to 4 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add the greens to the pan and cook, stirring frequently, for about 1 minute.
6. Add the water and salt and bring the liquid to a boil.
7. Cover the pan and reduce the heat to medium-low.
8. Cook until the greens are tender, about 20 minutes.
9. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes.
10. Taste and re-season the greens, if necessary.
11. Combine all ingredients thoroughly.
12. Yield: 2/3 cup

vegetable oil, turkey bacon, onion, garlic, green leaves, water, salt, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, tirsch, morrow

Taken from www.foodnetwork.com/recipes/spicy-braised-greens-recipe.html (may not work)