| 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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