by: Erin Flynn

This recipe is like peanut butter at our house: a dependable staple that works for any and all greens.

1 pound or so of greens (beets, collards, kale, chard, etc)
1 strip of thick cut bacon, chopped
1/4 cup onion
1 green garlic, minced
3/4 cup water
1 Tb sugar
1/4 tsp crushed red pepper flakes
1/4 cup cider vinegar

Wash greens, remove thick stems. Tear or slice leaves into bite-size pieces. Set aside.

Cook bacon in skillet until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally. Stir in green garlic. Add water to keep things moist. Add sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 10-15 minutes (up to 30 minutes for collards). Stir in vinegar. Continue cooking until desired tenderness. Be sure to taste along the way. Adding a splash of orange juice can’t hurt.