MarkÕs Greens


Slowly cook over low heat in a very large frying pan until crispy then remove from pan:




In the hot bacon fat, sautˇe:


Add and stir until greens looked ready to eat:


Collard greens are traditional. Mustard greens are good. We use the leaves from the horseradish we grow; they are very slightly more bitter than collards and have just a hint of horse radish flavor (not really any spiciness, though).


Taste and adjust as needed:


Serve topped with: