1/2 lb bacon, diced
1 medium sweet onion, diced
4 lbs mixed greens (collard, kale, mustard, turnip)
4 cups water
salt and black pepper to taste
dash of hot sauce
pinch of brown sugar
Fry the bacon in a large, heavy Dutch oven until most of the fat is rendered off.
Add the onion and fry until soft, then add the greens and water, turn heat down, cover pot tightly, and let simmer very slowly for 45 minutes.
Add salt, black pepper, hot sauce, and brown sugar, stir, and adjust seasoning as you wish.
Serve greens in big bowls with some of the pot likker ladled out into the bowls, too. Stick a piece of cornbread alongside in each bowl for soaking up the pot likker to enjoy.
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