Sweet and Sour Greens

1. Cook bacon in a large Dutch oven over medium heat, stirring often, until browned and crisp, about 8 minutes. Transfer to a bowl using a slotted spoon, leaving drippings in the Dutch oven.

2. Stir water, sugar, vinegar, salt, and black pepper into bacon drippings until sugar has dissolved; bring to a boil. Add collard greens; stir until well mixed. Cover Dutch oven, reduce heat to a simmer, and cook until greens are tender, 30 to 45 minutes. Add a little more water or vinegar if greens become too dry.

3. Transfer greens to a serving dish; top with bacon.

Cook's Note:

You can substitute frozen whole-leaf spinach or other greens for part or all of the fresh greens. If using all frozen greens, use 2 bags and reduce the water slightly. You can use 2 to 3 tablespoons of bacon grease and omit bacon or sprinkle with real bacon bits from a jar to save time.