Grandma Kulp’s Eggs-and-Greens

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

%d bloggers like this: