Put the bacon in a large pot. Add 3 quarts of cold water and bring it to a simmer over moderately high heat. Reduce the heat and continue simmering until the liquid is reduced to about 5 cups. This will take about 1 1/2 hours, depending on the size and shape of your pot Meanwhile wash the greens well and let them drain (no need to dry them). Remove and discard the stems. Stack the leaves and slice them crosswise at 1-inch intervals. When the stock is ready, add the garlic then add the greens a few at a time poking them down into the liquid with a wooden spoon until they wilt. When all the greens have been added, cook them at a simmer until tender, about 30 to 40 minutes. Stir occasionally to keep the greens below the surface of the liquid. Let them cool in the liquid. To serve, reheat the greens in their liquid; season if necessary with salt and black pepper. Serve in warm bowls, with a smidgen of the bacon and some of the braising liquid (pot liquor). Offer hot pepper vinegar on the side. Authors note: These irresistible greens are absolutely better the second day. They seem to absorb more of the smoky bacon flavor, and the braising liquid ("pot likker") tastes better, too. In contrast to what youre served in some restaurants, greens prepared this way are neither salty nor greasy. You can almost taste the nutrition in them. Dont throw away the pot liquor. Use it in vegetable soup or enjoy a cup of it for lunch the next day. Serves 4. From: MORE VEGETABLES PLEASE by Janet Fletcher. Emeryville, CA: Harlow & Ratner, c1992. Posted to MM-Recipes Digest V4 #082 by Simps
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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