For the ultimate Southern-style warm dip, combine chopped greens, corn, and bacon and serve with pork skins, sweet potato chips and hot sauce.
8 bacon slices
1 (16-oz.) package frozen mixed greens, thawed and drained
1/2 medium-size sweet onion, chopped
1 teaspoon minced garlic
1 1/2 cups frozen corn, thawed
1 serrano chile pepper, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cider vinegar
Sweet potato chips
How to Make It
Cook bacon in a large skillet over medium-high heat 7 to 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.
Sauté greens, onion, and garlic in hot drippings 7 to 10 minutes or until tender. Stir in corn and next 3 ingredients, and cook 3 minutes or until thoroughly heated. Remove from heat, and stir in vinegar. Sprinkle with bacon. Serve warm with pork rinds, sweet potato chips, and hot sauce.