Sweet and Sour Greens Recipe

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.

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.

Spoon greens into a serving dish and sprinkle with the cooked bacon pieces.