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Cindy (cyalexa)

Southern Greens

Veteran Member
871 posts
Joined: Jan 13, 2012


Posted to Thread #27225 at 5:43 pm on Jan 19, 2015

I usually make this with kale (2 bunches from Sprouts) but have made it with collards. I also like to mix in about 10 ounces of spinach for the last 30 minutes or so. This recipe freezes well.

Southern Greens
adapted from a recipe by Emeril Lagasse, serves 3-4
pound raw bacon, chopped
3 cups julienne onions
2 tsp kosher salt
tsp freshly ground black pepper
tsp cayenne
1 TB minced garlic
12 ounces beer
cup cider vinegar
1 TB molasses
2-3 pounds greens, prep depending on the variety
In a large pot, cook the bacon until barely crisp.
Add the onions and cook, stirring occasionally until the onions they are wilted and golden. Add the garlic and cook for about 2 minutes. Add the salt, pepper cayenne and garlic.
Stir in the beer, vinegar, and molasses. Stir in the greens and bring to a boil. Turn and press the greens down until they are wilted.
Turn down the heat and simmer, uncovered, until the greens are tender (about hour and 30 minutes for mature collards).

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