Emeril’s Southern Cooked Greens
Southern Cooked Greens:
1/4 pound chopped bacon
1 1/2 cups chopped yellow onions
Freshly ground pepper
1/4 cup firmly packed light brown sugar
1 tablespoon 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