Since you all loved the recipe so much I decided to come back with another southern greens recipe, but this time the greens are mixed. I honestly love all greens, but the greens used for this recipe was kale, collards, and mustard greens. I seasoned the greens with European Style Bacon, and I must say that I absolutely loved it.
Toss the bacon into a large pot, and cook it over medium heat. Once the bacon starts to brown, add in the onions, bell peppers, and minced garlic. Stir the ingredients, then toss the greens. Keep in mind that all the greens may not fit into the pot at first. Once they cook down, you can add more to the pot.
Add the onion, garlic, sage, paprika, black pepper, and cayenne. Allow the onion to cook down. Add chicken broth to the pot, stir, and allow to come to a boil. Reduce the heat to low, cover pot with lid, and allow to cook for two and a half hours. Meanwhile, clean and prepare collard greens using instructions found in the post above. Set aside.
Harris's Mixed Greens, though, take a very Southern approach: Stewing with collards' favorite companion ( bacon, of course). Topped with a dash of Spicy Vinegar, this simple dish is something to marvel at. When it comes to which greens to use, there's a world to choose from, and everyone has a favorite.