This recipe is from farm-to-table chef and farmer from Harrison County, Mike Costello. He shared this recipe on a recent episode of Inside Appalachia.
2 lb fresh greens (turnip greens, kale or collards) rinsed and coarsely chopped
1 large onion, cut into ⅛” slices
3 cloves garlic, minced
4 slices smoked bacon, diced
3 Tablespoons maple syrup