"GREENS make the best salad to serve with this meal because the flavors are so compatible with the main course. We often use collards here in the South, but spinach or beet greens are good substitutes."
- 4 bacon strips
- 12 cups torn fresh spinach or beet greens (1 pound)
- 1 tablespoon sugar
- 3/4 teaspoon salt
- In a large skillet, cook the bacon until crisp; remove to a paper towel to drain. Add greens to drippings; cook, stirring constantly, just until wilted. Stir in the sugar and salt. Crumble bacon and stir into greens. Serve immediately. Yield: 6-8 servings.
Originally published as Spinach Greens in Reminisce Extra February 1995, p47
Reviews for Spinach Greens
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review