A little sweet and a little spicy. Never bitter. Use collards, turnip greens, mustard greens, beet greens, kale, or any combination of the above.

Ingredients

12	cups collards, raw (1 bunch)
12	cups turnip greens, raw (1 bunch)
4	units bacon (12 slices), chopped
1	onion, chopped
2	cloves garlic, minced
1	tbsp sugar
2	tbsp cider vinegar
1	serrano pepper, minced
24	oz. chicken broth

Directions

1. Tear greens into bite-size pieces, discarding stems. Bring a pot of water to boil and add greens. Boil for 6 minutes, then drain.
   
   
2. Fry bacon until done, but not crispy. Set aside bacon, reserving around 1 tbsp fat in the pan. Add onion to the pan and cook until soft. Add garlic and pepper and saute 1 minute. Add sugar and vinegar and cook until sugar is dissolved.
   
   
3. Place onion mixture and greens in slow cooker and combine. Pour chicken broth over the top. Cook on high for 4 hours or on low for 8 hours.
   
   

Categories

Vegetables, Side Dish, American-Southern, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in dietary fiber High in manganese High in niacin High in potassium High in selenium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium