| Servings | Prep Time | Cook Time |
| 4-6servings | 10minutes | 50minutes |
| Servings | Prep Time |
| 4-6servings | 10minutes |
| Cook Time |
| 50minutes |
Ingredients
- 1 lb. turkey bacon
- 2 Spanish onions, sliced
- 4 green bell pepper, sliced
- 1 lb. collard greens
- 1 lb. kale
- 1 lb. mustard greens
- 1 lb. Swiss chard
- 1 tsp. red chile flakes
- 1 large pinch Salt
- 1/4 C red wine vinegar
- 1 tsp brown sugar
- your favorite hot sauce (author recommends Sriracha)
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Prep veggies: wash greens, remove tough stems, and chop. Slice garlic and onions.
- In a large Dutch oven over medium heat, add chopped bacon and cook for about 5 minutes. Add onions and garlic. Allow to sweat for about 3 minutes.
- Add chopped greens to the Dutch oven. Season with red chile flakes and large pinch of salt. Stir well. Cover and cook on low heat for 10 minutes.
- Remove lid. Season with sprinkle of sugar. Add vinegar. Stir well. Replace lid and cook covered for an additional 30 minutes. Taste to adjust seasonings before serving.
Recipe Notes
I served this as a side for our Southern Christmas Dinner. Tasty. Reheats well.
Source: Original Sherla's Southern Greens Recipe from the Cooking Channel
Serve with Suggestions:
Gluten-free Southern Buttermilk Fried Chicken