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Southern Cooked Greens


  • 1/2 pound bacon
  • 3 cups thinly sliced yellow onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • One 12-ounce bottle of Dixie Beer
  • 1/4 cup rice wine vinegar
  • 1 tablespoon molasses
  • 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed


  • Fry the bacon in a large pot until crispy. Add the onions and cook, stirring, until they are soft and lightly golden, 6 to 7 minutes. Add the salt, black pepper, and cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Add the greens, a third at a time, pressing them down in the pot as they wilt. Cook, uncovered, stirring occasionally, for about 1 hour and 15 minutes.