Dorothy Stahl's Note:
This is a recipe given to me by my mother-in-law and a favorite of her husband and son. It is a tasty and easy one dish meal; well, two dish, if you count the potatoes as a dish. Good left over, too!
My Private Note
Units: US | Metric
- 6 -8 slices bacon, diced
- 1 medium onion, chopped
- 3 tablespoons flour
- 3 tablespoons sugar
- 1 teaspoon dry mustard (can use prepared)
- 1 large egg
- 1 cup water (may need to add more if too thick but the vinegar will add some liquid)
- 1/4-1/3 cup cider vinegar (according to your taste; we like 1/3)
- salt and pepper
- 2 -3 hard-boiled eggs
- 1 head escarole, chopped (or any tasty green)
- 1In a deep pot, brown diced bacon until crisp.
- 2Drain off all but 2 tablespoons of grease.
- 3(We actually leave all the grease in for flavor.) In bacon grease, cook onions until tender.
- 4You can just leave the bacon in the pot.
- 5Mix together the flour, sugar and mustard and add to the pot, stirring until well mixed with grease.
- 6Put the 1 egg into the cup of water and blend.
- 7Add slowly to the pot, stirring and cook until thick.
- 8Depending on the weather, you may need to add a bit more water.
- 9Add vinegar and salt and pepper to taste.
- 10Fold the chopped escarole into the sauce until the greens are well coated with the sauce and simmer until crisp tender.
- 11Slice the cooked eggs and arrange on top.
- 12Serve over boiled or mashed potatoes.
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Nutritional Facts for Hot Greens
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 311.1
- Calories from Fat 178
- Total Fat 19.7 g
- Saturated Fat 6.3 g
- Cholesterol 181.9 mg
- Sodium 362.8 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 4.6 g
- Sugars 11.4 g
- Protein 11.3 g