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Southern Cooked Greens

“I’d rather have a bottle in front of me, than a frontal lobotomy.”—Tom Waits

  • 225g (½ lb) raw bacon, chopped
  • 3 medium onions, roughly chopped
  • pinch cayenne pepper
  • 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 75ml (¼ cup) white wine vinegar
  • 1 tbsp brown sugar
  • 3 kg (6 lbs) greens, collard greens, kale, or spinach, washed and stemmed
  • 1 330ml bottle beer
  1. In a large pot, fry the bacon until crispy. Add the onions and cook until soft. Season with salt, pepper, and cayenne. Add the shallots and garlic and cook for two minutes, then stir in the beer, vinegar and brown sugar. Add the greens a portion at time, pressing down as they wilt to provide room for the next bunch. Cook uncovered for about an hour.
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