Southern Cooked Greens

How do you cook your greens? This has been the subject of great debate at market lately now that collards and turnip greens are in season. Looking for a new technique? Try this recipe for Southern Cooked Greens. The bottle of Dixie beer it calls for makes it unmistakeably New Orleans cookin'.

turnip greensIngredients

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


Fry bacon until it is crispy. Cut up bacon and place in a large pot along with some of the drippings. Add onions to pot and cook for about 6 to 7 minutes or until the onions are wilted. Season with salt, pepper, and hot sauce. Add shallots and garlic and cook for 2 minutes. Stir in beer, vinegar, molasses, and soy sauce. Add greens, about a third at a time, pressing the greens down as they start to wilt. Cook greens uncovered over low heat for about 1 hour and 15 minutes.

To serve, mound greens in the center of a serving platter. Spoon cooking liquid over the top and serve.

Note: These are great served with meat (such as pork chops) arranged around the greens.

Serves 8

Recipe compliments of market shopper

Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.