Recipe(tried): Country-Style Greens

Be sure to serve the nutrient-rich potlikker (the pan juices) with the greens. Pass a cruet of vinegar for sprinkling over the greens at the table.

1 tbs. bacon drippings or olive oil
1 medium onion, minced
1/4 lb. smoked slab bacon or smoked ham, cut in 1/2-inch dice
2 bunches fresh collard, turnip, or mustard greens, trimmed and washed
1-1/2 to 2 cups water
salt and freshly ground black pepper, to taste
dash of Louisiana-style hot sauce

Warm fat or oil in large, heavy-bottomed, nonreactive pot with a lid. Add onion and bacon. Fry together over medium-high heat, stirring often, until onions wilt and bacon starts to brown (about 5 minutes).

Add greens and water and bring to a boil over high heat. cover, lower heat to medium and cook until greens are barely tender (about 20 minutes).

Remove greens to heated serving dish. Raise heat to high and boil pan juices about 3 to 5 minutes. Pour over greens. Add salt, pepper, and hot sauce to taste and serve hot (dish should be slightly soupy).

Makes 6 servings.

The Atlanta Journal-Constitution, 12/28/98