Title: Southern cooked greens
 Categories: E.
      Yield: 4 Servings
 
    1/2 lb Bacon
      3 c  Julienned onions
           Salt and pepper
        pn Cayenne
      2 tb Minced shallots
      1 tb Minced garlic
      1    (12-ounce) bottle of Dixie
           Beer
    1/4 c  Rice wine vinegar
      1 tb Molasses
      6 lb Greens, such as mustard
           Greens, collard greens,
           Turnip greens,
           Kale, and spinach, cleaned
           And stemmed
 
  In a large pot, render the bacon until crispy, about 5 minutes. Add
  the onions and cook for about 6 to 7 minutes or until the onions are
  wilted. Season the mixture with salt, pepper and pinch of cayenne.
  Add the shallots and garlic and cook for 2 minutes.
  
  Stir in the beer, vinegar, 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. Mound the greens
  in the center of the platter. Arrange the chops around the greens.
  Spoon the sauce over the top.
  
  Yield: 8 servings