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Southern Cooked Greens II


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  • 1/2 pound bacon chopped
  • 3 cups chopped yellow onions
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Cayenne pepper to taste
  • 1/2 cup light brown sugar - (firmly packed)
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 6 cups water
  • 1/4 cup rice wine vinegar
  • 6 pounds assorted greens washed, stemmed
  • (such as mustard greens, collard greens, turnip greens, kale and/or spinach)


Servings 8


Step 1

In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well.

Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

This recipe yields 8 servings.

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