Southern Greens

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!

Southern Greens
8 servings
print recipe

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.

Serve immediately.