- 1 smoked ham hock simmered in water until tender, (optional)
- 12 ounces thick slab bacon, chopped (about 10 slices)
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 tablespoons chopped garlic
- Two 12-ounce bottles beer
- 1 tablespoon Tabasco, plus more to taste
- 1 tablespoon salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/2 teaspoon crushed red pepper, plus more to taste
- 6 large bunches greens such as kale, collard or mustard or a mix, stemmed, washed and cut into 2-inch pieces
If using, add the ham hock to a large heavy pot along with the bacon and oil and cook, stirring as needed, over medium-low heat, until the bacon begins to render some fat.
Add onions and garlic and sauté until onion is tender, about 5 minutes.
Stir in the beer and season with Tabasco, salt, pepper and crushed red pepper. Bring to a boil, and stir in greens, a large handful at a time. When all of the greens have been added, reduce heat to a simmer, cover and cook, stirring as needed, until the greens are very tender, about 35 to 40 minutes.
Taste and adjust seasoning before serving.
- Source: Essence Of Emeril EE37
- Dish Type: Sides
- Cuisine: Southern
- Cooking Method: Simmering
- Effort Level: Simple