Sweet-and-sour Greens
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | S_living, Side dish, Vegetables | 1 | Servings |
INGREDIENTS
| 2 1/2 | lb | Fresh collard, kale Or |
| mustard greens | ||
| 6 | Bacon, chopped | |
| 1/2 | c | Water |
| 1/4 | c | Vinegar |
| 1/2 | c | Sugar |
| 1/2 | t | Salt |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 399
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1172.1mg
Potassium: 30.2mg
Carbohydrates: 100.3g
Fiber: <1g
Sugar: 99.8g
Protein: <1g