Southern Style Greens  

1 can Spinach -drained and rinsed,

1 can Collier greens - drained and rinsed,

 8 slices of a good quality bacon - shredded across the width in 1/4" wide cuts,

 8 jalapeno pepper slices-finely chopped- (don't panic, it doesn't make it hot, it just gives it that little extra flavor you just can't put your finger on. 99% of any hotness cook away.

 1 can of little potatoes -drained and rinsed (optional)   I myself have, but prefer not to. It seems like it does something to the flavor that I am trying to achieve.

Put it all into a sauce pan and cover it with 1" of water and bring to a boil for about 2 minutes, then turn the heat to med -high, cover, and simmer, stirring once in awhile, until the water has cooked down to just under the top level of the greens .

Strain off 90% of the remaining water.

Put in a bowl and serve hot. ENJOY.

    I know. You don't like greens. Well I didn't either, until one day I struck up a conversation with this little, old black, southern lady who just happened to be a cook at a small restaurant I went to and we got to talking about cooking.

She said: The reason you don't like greens, is that people just pour it into the pot strait out of the can, juice and all. That's why it has that strong, pungent, nasty grass taste.

She said: You have to drain off the juice, and fill the can back up with cold water and drain it off again. Then you can put it in the pot. You know what? She must have been right about that, because now I like greens.