Bernard’s southern cooked greens

4 servings

Ingredients

Quantity Ingredient
1.00 smoked ham hock
6.00 ounce thick-slab bacon - (abt 5 slices); chopped
2.00 tablespoon vegetable oil
½ cup chopped onion
1.00 tablespoon chopped garlic
12.00 ounce beer -; (1 bottle)
1 tabasco sauce
1 salt; to taste
1 freshly-ground black pepper; to taste
1 crushed red pepper
16.00 cup loosely-packed washed greens
1 (such as kale; collard, mustard and beet

Directions

In a large heavy pot sweat ham hock and bacon in oil over medium-low heat until bacon begins to render some fat. Add onions and garlic and saute until onion is tender, about 5 minutes. Stir in 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 greens are added, reduce heat to simmering, cover and cook until greens are very tender, about 15 minutes. Taste and adjust seasoning before serving.

This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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