When I fix greens, I usually season them with what we call middling out of the smokehouse. Do you know what that is? It is a cured bacon that is cured only with salt. I use it in my green beans, soup beans, black-eyed peas, and greens. I has a flavor almost like country ham but not quite. If anybody else cooks with this unique flavoring, let me know. Gina, I love reading your recipes. I plan to try that strawberry bread soon.