Recipe - Fried Greens

2 pound Fresh greens (collards,
mustard greens, turn greens
2 sl Lean bacon, minced
1/3 cup Red bell pepper, chopped
3 tablespoon Yellow onion, chopped
One fourth teaspoon Black pepper
Salt to taste

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

Cook bacon in a skillet over moderate heat until crisp. Drain on paper
towels. Pour off drippings retaining 1 T. 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.

From Joyce Kohl

Posted to MCRecipe Digest V1 #529 by Nancy Berry nlberry@prodigy.net on
Mar 21, 1997