Southern Cooked Greens

1/2 Pound Bacon
3 Cup Julienned onions
Salt; to taste
1 Pinch Cayenne pepper; or to taste
Freshly-ground black pepper; to taste
2 Tablespoon Minced shallots
1 Tablespoon Minced garlic
1 Bottle Dixie Beer -; (12 oz)
1/4 Cup Rice wine vinegar
1 Tablespoon Molasses
6 Pound Greens; cleaned, stemmed (such as mustard greens; collard greens,
Turnip greens; kale, and/or spinach)

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 a 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. Spoon the sauce over
the top. This recipe yields 8 servings.