In the USA, this recipe is traditionally made with Collard Greens which are not always readily available in Australia. We have substituted these with the greens below, however if you choose to use Collard Greens, cook for an extra 30 minutes.To make this dish vegetarian, omit the bacon and use vegetable stock in place of the chicken stock.
900g or 8 cups mixed greens like kale, spinach and silverbeet, chopped
Heat the vegetable oil in a large pot over medium heat. Add onion and fry until softened, about 5 minutes. Add the bacon, garlic, chicken stock, spices and water and bring to a simmer. Cover and cook for 1 hour.
Add the greens to the pot and cook for approximately 45 minutes or until tender.
Serve with vinegar and hot sauce at the table alongside your favourite main meal.