Quote:
Originally Posted by thescooper
toss them in oil lightly fry them with REAL bacon bits
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Nice and simple
I started the current batch off with bacon 'ends'. Normally I toss some chopped up bacon in the pan and sauté some garlic and onion to get things going. Then add the greens, a little balsamic vinegar or worcestershire, smoked Spanish paprika, black pepper and salt. Works great with beet greens and/or chard.
Current batch is the 'big pot' method - started off with the 8-qt pot I just cooked green chile in, leaving some of the spicy liquid, then just dumped everything in, along with chicken broth (made from chicken bones and fat, not out of a can) and letting it simmer.