1. Wash greens in sink of cold water. 2. Drain greens, wash a second time. 3. Drain greens and remove any heavy stems. 4. Tear leaves into bite-size pieces. 5. Set aside. 6. In 6-quart Dutch oven, cook bacon until lightly browned. 7. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. 8. Stir in garlic. 9. Add water to hot pan, stirring to loosen any particles from bottom of pan. 10. Stir in sugar and red pepper. 11. Continue cooking until mixture boils. 12. Add greens to boiling water mixture; reduce heat. 13. Cover and simmer for 15 minutes. 14. Stir in vinegar. 15. Continue cooking additional 5 minutes or until desired tenderness. 16. Cut into bite-size pieces before serving. 17. Serve with chopped tomatoes, green onion and additional vinegar, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
