Stache's Greens

It's a new year, and it was instilled in me as a young southern gentleman that it is important to ingest several key substances between midnight on New Year's Eve and midnight on New Year's Day (aside from massive quantities of Champagne or sparkling wine). Two of these important edibles are greens and black-eyed peas.

A traditional southern New Year's Day dinner/supper consists of ham, black-eyed peas and greens cooked with hog jowl. In this region, the latter is pronounced so as to rhyme with "y'all" and not "towel." My recipe for greens follows:

1/4lb. hog jowl or a half dozen nice thick slices
2 - 3 slices of thick pepper bacon
2 12oz. bottles of beer (lager, not ale)
1lb. of greens (turnip, collard, mustard... your choice)
3 tbsp pepper vinegar (homemade is best)
2 tbsp red pepper flakes
2 tbsp garlic powder
salt and pepper to taste

The most important thing about greens is to wash them thoroughly. Tear the greens into slightly-larger-than-bite-sized pieces. Greens of all sorts wilt when cooking.

In the bottom of a big enamel pot, cook the bacon and hog jowl until they have given up their grease and are nice and crispy. Deglaze using the two beers, and add the spices and pepper vinegar. Once the "pot liquor" has come to a gentle boil, add the greens, put a lid on it and cut the heat back to medium low. Simmer for 45 minutes or so.