Sweet and Sour Greens Recipe - Allrecipes.com
Sweet and Sour Greens Recipe
  • READY IN 50 mins

Sweet and Sour Greens

Recipe by  

"Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
  2. Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
  3. Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
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Footnotes

  • Cook's Note
  • You can substitute frozen whole-leaf spinach or other greens for part or all of the fresh greens. If using all frozen greens, use 2 bags, and reduce the water slightly. To save time, you can use 2 to 3 tablespoons bacon grease and omit bacon on top or sprinkle with real bacon bits from a jar.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2011

These greens had an EXCELLENT flavor and the house smelled wonderful! My husband walked in from work and went straight to the kitchen to find out what I was making! I let my greens get too dry at one point so they were a little tough in the end. I had to add about another 1/2 cup of water and more vinegar as well. I would probably double it from the start next time. I also used apple cider vinegar because that was all I had. I'm sure it changed the flavor a little, but like I said, the flaver is excellent! Thanks for this great recipe! I will make it again!

 
Most Helpful Critical Review
Aug 08, 2011

I've been cooking greens for years and the is the first time I've ever cook them like this. This was pretty good. My family and guests really enjoyed them. They were sweet with just a taste of sour. I did make two changes to the recipe. I cooked the bacon with a small onion and added a jalapeño pepper to the pot because I like my greens with an extra kick.

 
Aug 22, 2011

I served this to a southern friend of mine and he said its the best collard greens he's ever had!

 
Oct 25, 2011

This was very yummy. My husband loved it and he can be pretty picky. I have been growing collard greens in my garden this year so we have tried quite a few recipes and my favorite are the ones that have a little sweet sour or bacon... this is the best of both worlds.

 
Nov 04, 2012

These were quick, simple, and incredibly tasty greens. I had collard greens and pancetta on hand because I'd been planning the greens for some time. After looking through several recipes for inspiration, I settled on this one because I like the idea of sweet and sour greens. So we subbed pancetta for the bacon and apple cider vinegar for the vinegar (because I prefer it when cooking). I also added in some diced onion for more depth of flavor. Otherwise, I followed the recipe. They turned out great. I thought they might be a tad sweet, but my husband, who is from the South, assured me they were just right. I still might decrease the sugar just slightly next time (1/3 cup instead of 1/2 cup) just to cut back on the sweetness. (Unless I'm also serving something like black-eyed peas or beans that will help cut the sweetness.) I served these with "Grandmother's Buttermilk Cornbread" (also from this site) and chicken wings. The cornbread dipped in the pot juices from the greens was delicious!

 
Dec 03, 2012

Excellent flavor! I'm diabetic, so I subbed Splenda (sugar would have been better) and can't eat pork so I subbed Bacco's, but it still turned out delicious.

 

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Nutrition

  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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