Southerners just love their cooked collard and mustard greens...especially when there is bacon in the equation! ...And not a one would forget to sprinkle their cooked greens with some vinegar from a bottle of hot peppers or with a Louisiana-style hot pepper sauce.

Collard and Mustard Greens with Bacon

4 ounces slab bacon*, cut into 1/4-inch pieces
1 small onion, minced
2 large bunches collard greens, stemmed
1 bunch mustard greens, stemmed
1/2 cup chicken or vegetable stock or broth
Salt and freshly ground pepper

Hot peppers in vinegar (optional)
Hot pepper sauce (such as Tabasco), optional

1. Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes.
2. Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper. (Can be prepared 4 1/2 hours ahead. Let stand at room temperature. Rewarm before continuing.)
3. Sprinkle greens with hot pepper sauce if desired. Transfer to bowl and serve.

Makes 8 servings.

*Reduce the calories by using turkey bacon, if desired.

Recipe provided courtesy of The Leafy Greens Council.