Emeril Lagasse's Southern Brasied Greens wtih Bacon

Let's face it ...
Slow cooked greens aren't all that photogenic when finished.  

So you're not going to see the end result.  I will tell you, they're fantastic.

So is this recipe.

Ingredients

* 3/4 pound sliced bacon
* 3 cups sliced onions
* 8 cloves garlic, mashed
* 3 teaspoons salt
* 3/4 teaspoon cayenne
* 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
* 5 pounds fresh greens, such as mustard greens,
collard greens, turnip greens, or kale, rinsed well,
picked over and tough stems removed



Directions

In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes.
Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes.
Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil.
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.
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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