This is a modern take on the southern staple: a "mess o' greens." Traditionally tough greens like collards are cooked low and slow with ham hocks and seasoned with sugar, vinegar, and hot sauce. In this version, bitter dandelion greens and spicy mustard greens meet a quick sauté in bacon grease along with fragrant shallots and garlic. A quicker, fresher take these remain toothsome and bright, and are seasoned at the end with honey, apple cider vinegar, and hot sauce. And, of course, tossed with bacon.

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