Recipe: Greens with Envy (using bacon)

GREENS WITH ENVY

2 pounds collards or turnip greens, washed and tough stems removed
1/2 pound bacon strips
1/2 cup apple cider vinegar
3 tablespoons water
1 small onion, chopped
2 to 3 tablespoons sugar
1 teaspoon ground nutmeg (optional)

Stack collard leaves on top of each other. Roll up the bundle of collards tightly and cut cross-wise into 1/2-inch slices. Set aside.

Saute bacon in a 6-quart Dutch oven until cooked and crispy. Pour grease off leaving about 2 tablespoons in pan.

Toss collards in pan and add vinegar, 3 tablespoon water, onion and sugar. Simmer uncovered for 15 to 30 minutes until tender and done. Stir often. Greens may be cooked longer if desired, adding water as needed. Add a little nutmeg if desired. Turnip greens may be cooked the same way.

Source: Shrimp, Collards and Grits by Patricia Branning