Greens Recipe ❘ Sweet and Sour Greens

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
• ½ cup water
• ¼ cup vinegar
• ½ cup white sugar
• ⅓ teaspoon salt
• ⅓ teaspoon black pepper
• 2 ½ pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces

Cooking 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.

Nutrition Facts

• calories187.4
• carbohydrateContent20.7 g
• cholesterolContent14.3 mg
• fatContent10.1 g
• fiberContent5.1 g
• proteinContent5.9 g
• saturatedFatContent3.2 g
• sodiumContent240.1 mg
• sugarContent13.1 g