This summer dish comes from Maxine Carter’s mother, Irene Kulp:

First, cook greens of your choice (try spinach, watercress, or cabbage) in bacon fat in the skillet.

Then mix some eggs, milk, and vinegar together, with salt and pepper to taste. (The amounts depend on the amount of greens and on how sour you like it.) Stir the egg mixture into the greens, and cook and stir until the eggs are set.

Add some fried bits (or strips!) of bacon if desired, and enjoy!

Recipe and photos courtesy Rita Carter Blake.