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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens. Ingredients:
6 slices bacon, chopped |
1/2 cup water |
1/4 cup vinegar |
1/2 cup white sugar |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
2 1/2 pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces |
Directions:
1. Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
2. Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
3. Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
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