Collard Greens with Bacon

Step 1: Wash collard greens thoroughly in cold water; drain well

Step 2: Remove and discard stems; trim bruised leaves; coarsely chop leaves to measure 6 cups; set aside.

Step 3: In large saucepan cook bacon until crisp.

Step 4: Remove bacon, reserve drippings in saucepan.

Step 5: Add water, pork hock, onion, sweet pepper, sugar, salt, red pepper and garlic to sauce pan, bring to a boil.

Step 6: Add chopped collard greens; reduce heat, simmer, covered, about 1 1/4 hours or until greens are tender.

Step 7: Remove from heat; remove pork hock; cover greens; keep warm.

Step 8: When cool enough to handle, cut meat off pork hock. (I usually skip this part, because I find it to salty for my taste and someone will pick at the hock for a snack)

Step 9: Chop or shred meat; discard bone.

Step 10: Return meat to greens along with the cooked bacon; heat through. (I do add the bacon to the greens.)

Step 11: Serve with slotted spoon, if desired, sprinkle each serving with a little vinegar.