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Sandy's Southern Greens


Sandy's greens with bacon, onions, hot sauce, and garlic, along with beer and other seasonings.


  • 1/2 pound bacon
  • 3 cups chopped onions
  • salt and pepper
  • dash of Louisiana hot sauce
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 (12 ounce) bottle of Dixie Beer
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. soy sauce
  • 1 tablespoon molasses
  • 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, or spinach; cleaned and stemmed


1. Fry bacon until it is crispy, cut up and add bacon and some of the drippings to large pot. Add the onions and cook for about 6-7 minutes or until the onions are wilted. Season the mixture with salt, pepper and a dash of hot sauce.

2. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, soy sauce, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.

3. Mound the greens in the center of the platter. Spoon the sauce over the top and serve.

Note: These are great served with meat around the greens. Pork chops are a good choice -- see recipe for Deluxe Pork Chops on my website.
Yield: 8 servings
Hope you try them and like them fixed this way.

Shared by Sandy

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