Sunday, November 12, 2006

Emeril Lagasse: Southern Cooked Greens

While I am certainly a southerner, I wasn't raised to eat that way, unfortunately (fortunately for my waist?).  My mom was taught to cook by her mother, who in turn was taught to cook by her mother-in-law, and all of those dishes were German and Irish.  Nothing southern there.  Just lots of meat and potatoes.  And more potatoes.  So when I moved to Texas, I was introduced to a whole new world of delicious soul food.  The kind that makes you feel all warm and happy down in the pit of your being.  A half a pound of bacon does the body good.

Southern Cooked Greens
From Emeril Lagasse

½ pound raw bacon, chopped
3 cups onions, julienned
Freshly ground black pepper
Pinch cayenne
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 (12-ounce) bottle Dixie beer
¼ cup rice wine vinegar
1 tablespoon molasses
6 pounds greens, such as mustard, collard, or turnip

In a large pot, render the bacon until crispy, about 5 minutes.  Add the onions and cook for about 6 to 7 minutes or until the onions are wilted.  Season the mixture with salt, pepper, and cayenne.  Add the shallots and garlic and cook for 2 minutes.  Stir in the beer, vinegar, and molasses.  Stir in the greens, a third at a time, pressing the greens down as they start to wilt.  Cook the greens, uncovered, for about 1 hour and 15 minutes.

Makes 8 servings

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