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Country-Style Greens




Source of Recipe


Cooking A to Z - by Jane Horn


List of Ingredients




* 2 bunches fresh collards (can use turnip or mustard greens)
* 1 tablespoon rendered bacon fat
* 1 medium onion, minced
* 1/4 pound good-quality smoked slab bacon or thick-cut bacon, diced
* Salt and freshly ground pepper to taste
* Dash of hot sauce

Recipe



Trim away and discard thick stems of greens. Roughly tear leaves in large pieces and place in sink of lukewarm water; soak 5 minutes. Change water and soak again if necessary to get rid of all grit. Drain.

Heat bacon fat in large, heavy nonreactive pot. Add onion and bacon. Fry together over medium-high heat, stirring often, until onions are soft and bacon begins to brown.

Add greens and 2 cups water and bring to boil over high heat. Cover, reduce heat to medium and cook until greens are tender but still have a little crunch, about 20 minutes.

Uncover, raise heat to high and boil off some of excess water (about 5 minutes; greens should still be soupy). Season with salt, pepper and hot sauce and serve hot.