| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bacon |
| 3 |
c |
Julienne onions |
|
|
Salt and pepper |
| 1 |
|
Pinches cayenne |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1 |
|
Bottle Dixie Beer; (12 ounce) |
| 1/4 |
c |
Rice wine vinegar |
| 1 |
tb |
Molasses |
| 6 |
lb |
Greens; such as mustard |
|
|
; greens, collard |
|
|
; greens, turnip |
|
|
; greens, kale, and |
|
|
; spinach; cleaned |
|
|
; and stemmed |
INSTRUCTIONS
1. In a large pot, have the bacon rendered crispy, about 5 minutes. Add the
onions and cook for about 6-7 minutes or until the onions are wilted.
Season the mixture with salt, pepper and a pinch of cayenne.
2. 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.
3. Mound the greens in the center of the platter. Arrange the chops around
the greens. Spoon the sauce over the top.
Yield: 8 servings.
Recipe copyright 1999 Emeril Lagasse.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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