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Danny Gaulden's Momma's Greens

2	bunches	turnip greens or collards
1	tablespoon	Crisco shortening
4	strips	bacon -- cut into small pieces
		salt -- to taste
		sugar -- to taste
		water
Take two bunches of greens (this will make enough for 3 folks), wash and cut down the middle of greens to remove tuff stim. Cut leaves into pieces after removing from stim. Set aside. In deep pot, cook 4 slices of diced hickory smoked bacon till about half done and add onions to bacon. Let cook till onions are clear. Put greens in pot with bacon and onion and add about 1 1/2 to a maximun of 2 inches of water to bottom of pot. Add some salt,(one teaspoon to start),sugar (one tablespoon to start) and the pepper to taste. Greens can tend to be bitter and that's why I feel a little sugar is a must . Another tablespoon may be necessary as greens cook and you taste them. The MAJOR reason a lot of folks never liked greens is because they were never cook right to start with. Sugar is the key. Cover pot and cook till tender. How long is hard to say. Young tender greens will cook in about 30 minutes. Tougher ones can take up to an hour. If you want to cook the greens with turnips, (my favorite way), cut turnips in half, then dices into pieces at least one inch thick. Add to greens after they are about half done and re-season, or cook turnips seperately with some salt, sugar, and pepper, then add to greens just before they are done. The latter way is probably the best way unless you're an ol'southern cook that does this every week. If you are, you won't be reading this recipe (ha). Over the years, I have found that I prefer collard greens over turnip greens...the recipe stays the same for both. Try each and make your own choice.