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Southern Greens

  • Yield: 8 servings


  • 1/2 pound bacon, chopped
  • 3 cups sliced onions
  • 2 teaspoons salt
  • 3/4 teaspoon cayenne
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1 can (12 ounces) beer
  • 1/4 cup distilled white vinegar
  • 1 tablespoon molasses
  • 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, or spinach, rinsed well, picked over, and stemmed


  • Fry the bacon in a large heavy pot over medium heat until slightly crisp. Add the onions and cook, stirring occasionally, for 7 to 8 minutes, or until wilted and golden. Add the salt, cayenne, black pepper, and garlic and cook for about 2 minutes. Add the beer, vinegar, and molasses. Mix well.
  • Begin adding the greens, a third at a time, pressing down on the greens as they wilt. They will wilt considerable as they cook. Cook, uncovered, over medium heat, stirring often, for about 1 hour and 15 minutes.
  • Serve immediately.

Recipe Details