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Southern Cooked Greens

Southern Cooked Greens

This is a great side dish with any main course. Buy the large pre-washed bags of greens to cut down on prep time.

  • Prep Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6 servings


  • 1 smoked ham hock simmered until tender in water, optional
  • 12 ounces thick slab bacon, chopped (about 10 slices)
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 tablespoons chopped garlic
  • Two 12-ounce bottles beer
  • 1 tablespoon Tabasco, plus more to taste
  • 1 tablespoon salt , plus more to taste
  • 1 1/2 teaspoons freshly ground black pepper, plus more to taste
  • 1/2 teaspoon crushed red pepper, plus more to taste
  • 6 large bunches greens such as kale, collard or mustard or a mix, stemmed, washed and cut into 2-inch pieces


  • If using, add the ham hock to a large heavy pot along with the bacon and oil and cook, stirring as needed, over medium-low heat until the bacon begins to render some fat. Add onions and garlic and sauté until onion is tender, about 5 minutes. Stir in the beer and season with Tabasco, salt, pepper and crushed red pepper. Bring to a boil, and stir in greens, a large handful at a time. When all of the greens have been added, reduce heat to a simmer, cover and cook, stirring as needed, until the greens are very tender, about 35 to 40 minutes. Taste and adjust seasoning before serving.