Recipe: Fried Greens with Bacon and Peppers

Fried Greens with Bacon and Peppers
From Joyce Kohl
Yield: 4 servings

2 lb fresh greens (collards, mustard greens, turnip greens
2 slices lean bacon, diced
1/3 cup chopped red bell pepper
3 tbsp chopped yellow onion
1/4 tsp black pepper
salt to taste

Wash greens (shake excess water off). Cut off tough stems. Tear leaves into small pieces (bite-size is best).

Cook bacon in a skillet over moderate heat until crisp. Drain on paper towels. Pour off drippings retaining 1 Tbsp. Add red pepper and onion to the retained drippings and saute until soft. Stir in greens and pepper and salt. Saute about 10 minutes or until greens are tender. Top with crisp bacon and serve.