WINTER GREENS

2-3 bunches of greens (any combination of mustard, collard, Swiss Chard, Kale)*
4 slices bacon, cut in 1” pieces
Olive oil
2-3 cloves garlic, diced
1 Knorr beef bouillon cube
Approximately 2 TB brown sugar
Salt and pepper to taste

Wash and remove stems and large veins from greens. Fold greens in half lengthwise and slice into about 2 pieces then slice crossways about every inch or so.

In Dutch oven put just enough olive oil so that bacon doesn’t stick when put in the pan. Cook bacon until it begins to brown. Add garlic and about 4 cups of water. When it begins to boil, stir in the bouillon cube. Once it has dissolved add the brown sugar, greens and salt and pepper. If necessary add a little more water, but if possible wait until the greens have wilted to see how much you need. If the greens are beginning to stick add water. Put the lid on until the greens have wilted and then check the water. You may need to add a couple more cups, but you don’t want them swimming in water. Once the greens are simmering, turn the fire down to medium low and simmer with the lid on for 2-3 hours, checking occasionally to be sure they don’t run out of water. You may eat them after an hour but they are even better if they cook longer.

Serve with cornbread.

*If you choose spinach or other softer greens to add to the mix, don’t put them in at the beginning. Wait until the last 30 minutes or an hour to add them in.