1

Blend lemon juice, honey, and salt in a small bowl. Stir in evaporated milk.

2

Fry bacon in a Dutch oven; remove and set aside. Drain all but 1 Tbs of the bacon drippings.

3

Add the flour, heat, and stir until smooth. Slowly add in the lemon mixture until thickened. Turn off heat but leave pan on the burner.

4

Add the greens and stir gently to coat.

5

Garnish with crumbled bacon, chopped hard boiled eggs, and red onion rings.

Serving size: 1/4 of a recipe (9.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.