2 or 3 lg. bunches: kale or mustard, or collard, or dandelion greens or any mix of the above
1 lb. bacon
2 c. water
1 tsp. sugar (substitute vinegar)

Strip leaves off stems, discard stems of the greens. Set aside. Fry bacon; remove it and set aside. In the bacon grease, add greens and stir fry until wilted.

Add water, simmer about 1 hour, until tender. Serve in a bowl, garnished with crumbled bacon and either sugar or vinegar sprinkled over the top.

If picking fresh dandelion greens, be careful that pesticides have not been used on them.