INGREDIENTS
BUY AN
ASSORTMENT OF GREENS 2 BUNCHES EACH
KALE
COLLARD
GREENS
MUSTARD
GREENS
TURNIP
GREENS
1LB OF
BACON
LAWREY’S
SEASON SALT
SUGAR 2
TO 3 TBLSPS
SALT &
PEPPER TO TASTE
INSTRUCTION & STEPS
RINSE GREENS
THROUGHLY TO REMOVE ALL DIRT, CUT OFF STEMS & DISGARD.
PILE GREENS
ON TOP OF EACH OTHER, THEN CHOP EACH PILE EVENLY. AFTER ALL
GREENS
HAVE BEEN CHOPPED, RE-WASH IN COLD WATER. SET ASIDE.
IN A VERY
LRG FRYING PAN COOK BACON TO DESIRED CRISPNESS, THEN REMOVE FROM
PAN…(SAVE
THE GREASE ITS USED TO GIVE SOME FLAVOR TO THE GREENS. ) PUT GREENS IN
LRG DEEP PAN, WITH HALF OF THE BACON DRIPPINGS(GREASE) AFTER ALL GREENS
ARE IN THE POT ADD THE REMAINING DRIPPINGS, THEN ADD SEASONINGS WITH THE
SUGAR NOT TOO MUCH AS ITS ONLY USED TO REMOVE THE BITTERNESS OF THE GREENS….SIMMER
UNTIL GREENS ARE TENDER …..NOW ADD BACON….STIR UNTIL READY TO SERVE ….THIS
MAY BE GOOD TO GO WITH CHICKEN OR STEAK TRY IT AND ENJOY ………….MUCH LOVE
IN MY COOKING LETS CALL IT SOUL LOVE FOOD….GRACE
