On 6/16/2016 8:32 PM, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
>>
>> Cooked 3 strips of bacon, nice and crisp. Sauteed onion, a sliced
>> clove of garlic and a pinch of red pepper flakes in the bacon fat.
>> Chopped and washed the greens, then added too the onions and garlic;
>> sauteed until wilted, then added 2/3 cup of cider vinegar and one cup
>> of water. Put a lid on it and simnered until the greens were tender.
>> Crumbled the bacon on top. Mighty tasty with a wedge of buttered
>> cornbread.
>
> Sorry but that's a classic example of why I hated mustard greens,
> turnip greens and collard greens. 2/3 CUPS of VINEGAR? I learned
> later to like the milder mustard greens but no vinegar. Still can't
> stand collard or turnip greens.
>
Classic southern greens demand vinegar, but I go with just a splash or
two. I've only ever used white vinegar, I have not cooked greens with
cider vinegar.

As far as the greens themselves, I much prefer turnip greens over
collard or mustard greens.

Jill