Frank's Recipes! Sweet Sour Greens for 100

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Sweet Sour Greens for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

2 gallon water, boiling
1 1/2 quart (2 lb) bacon, chopped
20 lb collards or kale, fresh
4 1/2 tablespoon (3 oz) salt
1 1/2 teaspoon pepper, black
10 oz (2 cups) onions, dry, chopped,
2 oz (1/4 cup) butter or margarine
8 oz (1 cup) sugar, granulated
1 1/2 cups vinegar

Add bacon to water; cover and simmer 30 minutes. Trim away any bruises or blemished
spots on greens. Cut leaves from stems. Wash leaves in several changes of cold water to
remove all traces of dirt or sand. Cut into small pieces. Add greens, salt, and pepper
to water. Add enough water to cover greens. Cover and simmer 1 1/2 hours.

Saute 10 oz (2 cups) chopped, dry onions in 2 oz (1/4 cup) butter or margarine until
light yellow; add 8 oz (1 cup) granulated sugar and 1 1/2 cups vinegar. Cook 3 minutes.
Add to cooked greens.

Serve with cooking liquid (pot liquor).

NOTE:
27 lb fresh collard greens A.P. or 29 lb fresh kale A.P. will yield 20 lb greens E.P.