This recipe for Texas Country-Fried Greens was submitted to us by reader Michael S., a born-and-raised Texan who says this recipe is as good as Grandma used to make.
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.
Make it a meal with our Country Barbecued Ribs, Classic Mashed Potatoes, and Texas Sheet Cake for dessert.
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.
Ingredients
- 4 strips bacon
- 1 bunch collard greens
- 1 bunch turnip greens
- 1 bunch spinach leaves
- Salt and pepper to taste
Instructions
- 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.
There’s nothing better than cast-iron cooking! I can’t wait to try this recipe – I know the bacon is going to be a great addition. When I do it, I’m going to add some red wine vinegar for an extra kick. Thanks!
Love that idea, Kara! A little hit of vinegar always does the trick!
CAN ALSO USE CABBAGE INSTEAD OF GREENS…..
Love this recipe. When I make it I use olive oil instead of bacon grease.
I sautee’ green onions, garlic, and jalapino peppers (seeds removed)in my iron skillet or wok just enough to release the flavors. Add the washed and chopped greens and since I’ve avoided the bacon, I use a little liquid smoke and (21 season sulute found at Trader Joe’s)WOW !!! You can also get fancy with it and sometimes I’ll add a can of Rotel tomatoes at the end. Double WOW!
I’ve done something similar with kale and it is great. I’ll have to try it with other greens now!