Wash the greens well. Cut off and discard the tough stems; slice or coarsely chop the greens.

Cook the bacon in a large saucepan or Dutch oven over medium-high heat until crisp. Add the greens to the drippings and bacon bits; toss to mix.

Add 2 cups water, the hot pepper, and salt; bring to a boil. Cover and simmer over low heat until the greens are wilted and tender, about 30 to 40 minutes. Uncover and cook 5 minutes more.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 62; Calories from Fat 42; Fat 5g; Saturated Fat 2g; Cholesterol 5mg; Sodium 465mg; Carbohydrates 4g; Dietary Fiber 2g; Sugars 0g; Protein 3g.