1/3 c. olive oil
1/2 large or 1 medium onion cut in half and then sliced end to end
5-6 good sized garlic cloves (sliced)
3/4 c. chopped ham or bacon (cooked)
1-2 small red, hot peppers (round) minced or pepper flakes to taste
2 bunches greens (mustard, Swiss chard, collard or kale)
1 c. chicken stock (ham stock or water)
3 T. sugar
1 T. cider vinegar
1/2 t. pepper
1/8 t. nutmeg (freshly ground - omit if not fresh)
salt (only if needed at the end)

Cut the ribs from the leaves and soak both in a very large bowl of cold water (make sure dirt is rinsed off). Remove from water and place on clean towel. Separate the stems from the leaves and chop the stems into 1 inch pieces. Chop the leaves (keep separate on board). Heat the olive oil in a large pot, add the onions and cook til tender (7-10 minutes on high heat). Add the bacon and peppers and cook another few minutes. Add the stock and the cut up ribs to the pot and cook 5-7 minutes. Add the chopped leaves, sugar, vinegar and nutmeg. Cover and cook til tender 10- 20 minutes depending on the greens you use. Taste for salt and pepper adjustment.
(serves 6)

Note: If you do not care for the sweet and sour flavor, or for a change, omit the vinegar and add only 1 t. of sugar. Better if made ahead. You only cook for 5 minutes after adding the leaves. Then, to reheat, bring to a boil for 5 minutes or til tender depending on the greens used.

Sweet And Sour Greens Recipe from the April, 2007, Menu Minder