Sweet and Sour Greens

Sweet and Sour Greens

7
Angela 0

"Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens."

Ingredients 50 m {{adjustedServings}} servings 187 cals

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Nutrition

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  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
  2. Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
  3. Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
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Footnotes

  • Cook's Note
  • You can substitute frozen whole-leaf spinach or other greens for part or all of the fresh greens. If using all frozen greens, use 2 bags, and reduce the water slightly. To save time, you can use 2 to 3 tablespoons bacon grease and omit bacon on top or sprinkle with real bacon bits from a jar.
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Reviews 7

  1. 9 Ratings

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RealCookingDiva
8/8/2011

I've been cooking greens for years and the is the first time I've ever cook them like this. This was pretty good. My family and guests really enjoyed them. They were sweet with just a taste of sour. I did make two changes to the recipe. I cooked the bacon with a small onion and added a jalapeƱo pepper to the pot because I like my greens with an extra kick.

slrod22
8/4/2011

These greens had an EXCELLENT flavor and the house smelled wonderful! My husband walked in from work and went straight to the kitchen to find out what I was making! I let my greens get too dry at one point so they were a little tough in the end. I had to add about another 1/2 cup of water and more vinegar as well. I would probably double it from the start next time. I also used apple cider vinegar because that was all I had. I'm sure it changed the flavor a little, but like I said, the flaver is excellent! Thanks for this great recipe! I will make it again!

mrs. kosmos
8/22/2011

I served this to a southern friend of mine and he said its the best collard greens he's ever had!