Louisiana Sweet Southern Greens

Serves 8. Recipe from Wendy Brogdon, of Port Allen, is a finalist in the side dish category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket.

1 lb. bacon, chopped

4 cups chopped yellow onions

13/4 tsps. salt

11/2 tsps. freshly ground pepper

1/4 tsp. cayenne pepper

1 cup firmly packed light brown sugar

2 tbls. minced shallots

3 tbls. minced garlic

21/2 tbls. Steen’s Southernmade Syrup

3/4 cup rice wine vinegar

6 cups water

4 lbs. cleaned greens (mustard or collard)

1. Fry the bacon in a heavy pot over medium heat until crisp.

2. Add the onions, salt, black pepper and cayenne. Cook until the onions are wilted, about 10 minutes. Add the brown sugar and stir until dissolved. Add the shallots and garlic and cook for about 5 minutes. Add syrup, vinegar and water and mix well.

3. Begin adding the greens in small batches , pressing down as they wilt. Reduce the heat to medium-low and cook uncovered until the greens are soft, about 1 hour and 30 minutes. Serve hot.