| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Side dishes | 4 | Servings | |
INGREDIENTS
| 2 | lb | Fresh greens (collards, mustard greens, turn greens |
| 2 | sl | Lean bacon, diced |
| 1/3 | c | Red bell pepper, chopped |
| 3 | tb | Yellow onion, chopped |
| 1/4 | ts | Black pepper |
| Salt to taste |
INSTRUCTIONS
Wash greens (shake excess water off). Cut off tough stems. Tear leaves into small pieces (bite-size is best). Cook bacon in a skillet over moderate heat until crisp. Drain on paper towels. Pour off drippings retaining 1 T. Add red pepper and onion to the retained drippings and saute until soft. Stir in greens and pepper and salt. Saute about 10 minutes or until greens are tender. Top with crisp bacon and serve. From Joyce Kohl Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@prodigy.net> on Mar 21, 1997
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