Sweet and Sour Greens 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
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.
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