Collard Greens With Bacon

1. 1

   Wash the collard greens thoroughly in cold water; drain well. Remove and discard stems and trim bruised leaves. Coarsely chop leaves to measure 6 cups; set aside.

2. 2

   In a large saucepan, cook bacon until crisp. Remove bacon, reserving drippings in saucepan. Drain bacon and set aside. add water, pork hock, onion, sweet pepper, sugar, salt, red pepper and garlic to saucepan. Bring to a boil. Add chopped collard greens and reduce heat. Simmer, covered, about 1 1/4 hours or until greens are tender. Remove from heat. Remove pork hock. Cover greens and keep warm.

3. 3

   When cool enough to handle, cut meat off pork hock. Chop or shred the meat and discard the bone. Return meat to greens mixture along with cooked bacon; heat through. Serve with a slotted spoon. Sprinkle each serving with a little vinegar, if desired.

* Per serving · 4 servings · Values may vary.