Southern Cooked Greens

1/4 pound bacon, diced
1/2 cup thinly sliced yellow onions
1 teaspoon minced garlic
1 tablespoon packed dark brown sugar
1 pound mustard, kale or collard greens,
    stems removed and well rinsed
1/2 teaspoon finely ground black pepper
1/8 teaspoon crushed red pepper
3/4 teaspoon rice wine vinegar
2 tablespoons beer
2 teaspoons molasses
1/8 teaspoon salt

In a large skillet or saute pan, fry the bacon, stirring, over medium-high heat until crisp, 5 minutes. Add the onions and cook, stirring, until soft, about 3 minutes.

Add the garlic, and cook, stirring, for 30 seconds. Add the sugar and cook, stirring, until melted. Add the remaining ingredients, stir well, and cook, stirring, until starting to wilt, about 6 minutes.

Lower the heat to medium and cook, stirring, 50 minutes to 1 hour.

Remove from the heat and adjust the seasoning to taste. Cover and keep warm until ready to serve.

Yields about 2 cups.