Collard Greens

1. 1

   Remove stems and rinse collard greens in cold water and let drain.

2. 2

   Slice leek in half lengthwise, wash if needed and let drain.

3. 3

   Roll up collard greens tightly lenghtwise and slice at 1-inch intervals. Set aside. Slice leeks about 1/2 inch in width; set aside.

4. 4

   Place bacon and sliced leeks in a 10-inch frying pan (I use cast iron for this recipe) and saute on medium heat until soft. Add collard greens and water to the pan and cook covered until soft but not mushy, about 10 minutes.

5. 5

   Remove lid, add the red pepper flakes and cook until liquid is gone, stirring periodicaly.

No additional tips available.