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Kickin' Collard Greens

Reviewed: Aug. 25, 2012
Fry greens in bacon fat - Check. Careful with the salt because it's easy to overdo it - Check. A spoonful of brown sugar to counteract the bitterness and a shot of cider vinegar for twang - Check. Check. Now add a splash of that wonderful Chinese hot sauce you see at the market (no me gustan RPF) and you turn a vegetable most people would run from into a dish worth writing home about. Thanks for the wonderful recipe and helpful comments.
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