Collard Greens With Bacon
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 4:14am

Ingredients




1 1/2 pounds collard greens
3 slices bacon, chopped
2 cups water
8 ounces smoked pork hock
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
4 cloves garlic, minced
red wine vinegar (optional)

Preparation

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 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 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.

About


This is a traditional Southern dish; For vegetarian version, remove the meat and add some fakin' bacon or bacon-flavored substance.