| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | S_living, Vegetables, Side dish | 1 | Servings |
INGREDIENTS
| 2 1/2 | lb | Fresh collard, kale Or mustard greens |
| 6 | sl | Bacon, chopped |
| 1/2 | c | Water |
| 1/4 | c | Vinegar |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
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@prodigy.net> on Mar 21, 1997
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