Emeril’s Southern Cooked Greens

Southern Cooked Greens:
1/4 pound chopped bacon
1 1/2 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/4 cup firmly packed light brown sugar
1 tablespoons minced shallots
2 teaspoons minced garlic
3 cups water
2 tablespoons rice wine vinegar
3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

In a large, deep pot over medium-high heat, saute the bacon until slightly crisp.

Add the onions and season with salt, pepper, and cayenne pepper, to taste.

Cook 6 to 7 minutes, until the onions are wilted and golden.

Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes.

Add the water and vinegar and mix well.

Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt.

Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.

Yield: 4 servings

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