This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to prepare braised greens, southern style. Don't be put off by the name. They're delicious!
3 slices bacon, chopped
1 cup sliced yellow onion
3 cloves garlic, mashed
1 teaspoons salt
¼ teaspoon cayenne
½ teaspoon black pepper
1 cup water
1 Tbsp white vinegar
1 tablespoon molasses or corn syrup
1 lb pounds fresh greens, such as mustard, collards, turnip greens, or kale, rinsed well, picked over and tough stems removed.
In a large pot, over medium heat, cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 water, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, until tender. Southerners let them cook for an hour and a half or more, but they are quite tasty after 20 minutes or so, especially if using the more tender greens such as spinach, chard, (even arugula) and if all the tough stems are removed.