MIXED GREENS

Mixed Greens image

Provided by Jessica B. Harris

Yield Makes 6 servings

Number Of Ingredients 7

Previous Next

4 pounds mixed collard, mustard, and turnip greens
8 strips bacon
6 cups water
Salt and freshly ground black pepper, to taste
Hot sauce (optional)
Chopped onions (optional)
Vinegar (optional)

Steps:

Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pot is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot.
Traditionally, greens are accompanied by a hot sauce, chopped onions, and vinegar. In some parts of the South, cooks add a pinch of sugar to the greens to take away a bit of their bite.