We took it upon ourselves to whip it up in the Mr. Food Test Kitchen, and we say it’s a keeper! It’s nice and simple, just how we like it. And although we don’t have any Texan grandmothers to judge, we think this is about as tasty as greens get. I mean, there’s bacon! How can this be bad?
The cast-iron skillet works well here, so use it if you’ve got one.
Do you have a family-favorite recipe you’d like to share? Send it to us at TestKitchen@MrFood.com, with “Reader Recipe” in the subject line. Maybe we’ll whip your recipe up next!
Texas Country-Fried Greens
Submitted by reader Michael S.
- 4 strips bacon
- 1 bunch collard greens
- 1 bunch turnip greens
- 1 bunch spinach leaves
- Salt and pepper to taste
- In a large cast-iron skillet, fry bacon over medium-high until crisp. Remove bacon and allow to cool. Pour out most of the grease, leaving enough to coat the pan. Crumble the bacon to bits.
- Meanwhile, finely chop all of the greens; place in a large bowl. Mix well, add salt and pepper, and set aside.
- Place chopped greens into the skillet of hot grease. Stir rapidly to avoid burning. Caution! Grease will splatter … be careful. As greens cook down, add more by the handful until all of the greens are in the skillet and cooked.
- Place greens and bacon into a large bowl lined with paper towels. Drain thoroughly. Makes for a great Southern side dish.