MarkÕs Greens

 

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

 

Toast:

 

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:

 

Variations: