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Beer Braised Southern Greens with Bacon

March 13, 2014

Emeril Lagasse’s Braised Southern Greens

It’s sad to think about how delicious this recipe would taste with all the onion and garlic that is in the original recipe.  But instead of choosing to re-vamp a recipe that didn’t contain those original ingredients, I chose this one because I’m really curious about the beer and bacon.  I haven’t tried this yet, but it sounds great!


3/4 pound bacon

1 bunch of green onions, green-part only

3 cups sliced onions

8 cloves garlic, mashed

3 teaspoons salt

3/4 teaspoon cayenne (personally, I would only add a pinch)

3/4 teaspoon black pepper

1 quart water

1 (12-ounce) can beer

1/4 cup distilled white vinegar

2 tablespoons molasses or cane syrup or sugar

5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed (my favorite is turnip greens)


  1. In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes.
  2. Add green onions, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes.
  3. Add 1 quart of water, the beer, vinegar, and sugar and bring to a boil.
  4. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt.
  5. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.


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