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!
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These were quick, simple, and incredibly tasty greens. I had collard greens and pancetta on...