Like barbecue, greens can be a touchy subject. Sweet? Tart? Savory? Ham? Bacon? Some people prefer mustard greens, others prefer collards. I'm one of those who prefer a mix of the two. Maybe that's equally sacrilegious, I don't know. But, in the interest of harmony, here's an easy recipe for an easy, delicious mix of mustard and collard greens.

Photo: CC--sweetbeetandgreenbeanIngredients:
l pound of bacon
6 cups mustard greens
6 cups collard greens
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 teaspoon of sugar
½ teaspoon pepper
few dashes of red pepper hot sauce, such as Crystal or Trappey's
salt and pepper to taste

Directions:
Rinse greens several times to remove all grit.

Remove and discard thickest parts of stems. Chop greens coarsely.

Brown bacon in a cast iron pot. Once bacon is brown, place on paper towels to drain.

In the same pot, heat 2-3 teaspoons of bacon grease and olive oil to medium-high.

Add the greens, chicken broth, sugar, pepper, hot sauce and vinegar.

Put a tight fitting lid on the pot. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve immediately.

Season individually with salt and pepper, hot sauce, or more sugar or vinegar, to taste.

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