Everyone has a favorite holiday. For Chef Nancy Ricks, it is New Year's Day. She cooks up some Southern comfort foods that is her family’s tradition, then sits around and watches football all day.

6 slices raw bacon, chopped
1 large onion chopped
Salt
Freshly ground black pepper
Pinch cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12-ounce) bottle lite beer
1/4 cup rice wine vinegar
1 tablespoon molasses
3-5 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

In a large pot, cook chopped bacon until crispy, about five minutes. Add the onions and cook for about six to seven minutes, or until the onions are wilted.

Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for two 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 one hour and 15 minutes.