|Fresh green||2 Pound (Such As Collard, Mustard Or Turnip For About 3 Bunches)|
|Lean bacon slice||2 , diced|
|Diced sweet red pepper||1⁄3 Cup (5.33 tbs)|
|Chopped yellow onion||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
1. Wash the greens, leaving droplets of water on the leaves. Remove any tough stems and tear leaves into bite-size pieces. In a 12-inch nonstick skillet, cook the bacon over moderate heat for 5 minutes or until crisp; transfer to paper towels. Pour off all but 1 tablespoon of the drippings.
2. Add the red pepper and onion to the drippings in the skillet and saute for 5 minutes or until soft. Stir in the greens and black pepper. Saute 10 minutes longer or until the greens are tender. Top with the bacon and serve with Tex-Mex Corn Bread.