|2½ pounds||Fresh collard, kale Or mustard greens|
|6 slices||Bacon, chopped|
Remove stems from greens. Wash leaves thoroughly, and tear into bite-size pieces. Set aside.Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings in skillet. Set bacon aside.Add water, vinegar, sugar, salt, and pepper to drippings in Dutch oven; bring to a boil. Add greens; cover and cook over medium heat 30 to 45 minutes or until greens are tender, adding additional liquid if necessary. Spoon into serving dish, and sprinkle bacon over top. Yield: 6 servings.
Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@...> on Mar 21, 1997
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