This is the real deal folks. I know I've had mustard, kale, collards, etc. posted before but this is different. I think I need to tell you why I'm making this for Bible study this week. First, when I was helping my friend move last week she had two 6 packs of beer in the refrigerator that she gave me. You can only make so much beer bread right. Second, my friend David has a fall crop of kale and mustard greens. Got to have some of those. Third, my grocery was having a sale on bacon, buy one get one, can't pass that up. Now we are ready to make the best Southern Greens you have ever tasted.
Don't forget the cornbread!
1/2 pound bacon, chopped
3 cups sliced onions
2 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoons freshly ground black pepper
1 tablespoon chopped garlic
1 can or bottle (12-ounces) beer
1/4 cup distilled white vinegar
1 tablespoons molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale or spinach, or mix them. Rinsed well, picked over, and stemmed.
Fry bacon in a large heavy pot over medium heat until slightly crisp. Add the onions and cook for about 7 or 8 minutes, or until wilted and golden. Add the salt, cayenne, black pepper, and garlic and cook for about 2 minutes. Add the beer, vinegar, and molasses. Mix well.
Begin adding the greens, a third at a time, pressing down on the greens as they wilt. They will wilt considerably as they cook. Cook, uncovered over medium heat, stirring often, for about 1 hour and 15 minutes.