The braised greens were especially inspiring.
I was looking around the produce section for something to round-out the Crock-Pot BBQ Beef and sweet potatoes planned for dinner last week. When my gaze happened upon the Southern greens, Ms. Paula's recipe sprung to mind, and my decision was made.
Bacon Braised Greens
8 oz bacon, cut into large pieces
2 16 oz bags cut and washed southern greens
2 cups beef stock
1/2 teaspoon garlic powder
Hot sauce (I prefer Texas Pete)
Add bacon to a large pot over medium heat. Render the fat out of bacon, careful not to let it burn or stick to the bottom of the pot. Once fat is rendered and the bacon is cooked, add the greens 1/2 bag at a time. Stir with a spoon to ensure all of the greens are coated in bacon grease and begin to wilt. As the greens shrink down, add the next 1/2 bag and so on until all the greens are in the pot and coated with grease.
Add the beef stock. Season with a pinch of salt, a few shakes of pepper, 1/2 teaspoon garlic powder, and 4-5 healthy shakes of hot sauce. Reduce heat to low. Cover and let cook until greens are tender. About 2 hours (beauty takes time). Makes 8 servings.