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In deep skillet or heavy pot, brown bacon until crisp, then add greens and water. Cover and cook over low heat, stirring occasionally, about 30 minutes. Add salt and serve.
By Robin from Washington, IA
I wanted to make a spinach frittata recipe, and thought that I had frozen spinach in the freezer. The closest thing I had was a can of seasoned turnip greens.
I strained the greens well, and patted them between two kitchen towels to remove almost all of the moisture, then used them in place of the spinach. It was just as good, if not better, than it would have been with the spinach. Just substitute the greens in your favorite spinach frittata recipe.
Source: Just came from desperation.
By Frances Adams from Many, LA
This is a 'put your hand on your tummy and rub to show it's yummy' recipe. Heat a large pot over high heat until hot. Add the olive oil. Add the garlic and cook for a few seconds until it is golden.
Wash greens thoroughly; drain. Tear into bite size pieces. Combine greens, bacon, and water in a Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add vinegar, salt, pepper flakes, and pepper. Cover and cook 1 hour. Remove bacon slices before serving. Yield: 6 servings