Kale/Mustard greens, or collard greens or 10-ounce package frozen chopped kale or collard greens
All purpose flour
3⁄4 Cup (12 tbs)
Cut roots off fresh kale or greens and remove any damaged portions.
Cut stems and leaves into small pieces.
In covered saucepan cook fresh kale or greens in large amount of boiling salted water till tender, 60 to 75 minutes.
In skillet cook bacon till crisp.
Remove bacon, reserving drippings in skillet.
Crumble.bacon and set aside.
Blend flour into drippings.
Add hot water; cook and stir till thickened and bubbly.
Stir in sugar, cider vinegar, salt, and pepper.
Stir in drained cooked kale or greens; heat through.
Garnish with crumbled bacon.