Country-Style Greens

• 2 bunches collard greens turnip, or, fresh mustard greens
• 1 tablespoon lard or rendered bacon fat
• 1 medium onions minced
• 1/4 pound bacon smoked slab, or ham, cut in 1/2-inch dices or 1/2 pound ordinary sliced bacon
• 2 cups water
• 1 x salt and black pepper salt and freshly ground black pepper, to taste
• 1 x red hot pepper sauce

1. Trim away and discard the tough stems of greens.
2. To loosen grit, place the leaves and the remaining tender stems (you should have about 2 quarts) in a large bowl, cover with lukewarm water, and soak for 5 minutes.
3. Rinse several times in lukewarm water to wash away any remaining sand.
4. Melt lard in a large, heavy, nonreactive pot with a lid.
5. (Do not use an aluminum pot; if possible, use one with an enamel coating.)
6. Add onions and bacon.
7. Fry together over medium-high heat, stirring often, until onions wilt and bacon starts to brown (about 5 minutes).
8. Add greens and the water and bring to a boil over high heat.
9. Cover, lower heat to medium, and cook until greens are tender, with just a little crunch (about 20 minutes).
10. Uncover, raise heat to high, and boil off some of the excess water (about 5 minutes).
11. Add salt, pepper, and hot sauce to taste, and serve hot (dish should be slightly soupy).
12. Serves 6.
13. Notes: Contrary to rumor, greens do not need hours of boiling in a sea of liquid, as this Mississippi recipe proves.
14. What they do need, however, is the flavor of smoked slab bacon or ham; if you must substitute ordinary bacon or ham, you'll need twice as much.
15. Greens are the traditional accompaniment to pork or ham; they also pair up well with corn bread or candied yams.

greens, lard, onions, bacon, water, salt, red hot pepper sauce

Taken from recipeland.com/recipe/v/country-style-greens-608 (may not work)