"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Southern Greens, by Tonya Upperman, is from Enos and Amanda Yoder,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can Old Glory mixed greens, kale or collard greens 1 can (11.5 oz) beef broth 1/2 cup diced onions 2 Tbsp. red wine vinegar 1/4 cup real bacon bits 1 can Northern beans
Drain the greens. Drain the beans and rinse. Add the beef broth, onions, vinegar and bacon bits, beans to the greens in a saucepan. Bring to a boil and simmer for 10 minutes. Serve with a little extra bacon bits on top.
You can also mix into a crock pot and double or triple the recipe.
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