Southern Style Collard Greens
large bunches collards, roughly chopped and stems discarded
hickory smoked bacon
yellow onion, minced
dark brown sugar
garlic cloves, minced
apple cider vinegar
hot sauce to taste
black pepper to taste
Fry the bacon in a large, heavy-bottomed pot over medium heat until just done, but not quite crispy. Add the onions and collards and sauté in the hot grease until wilted.
Pour the water in the pot — it should just cover the collards. Add the brown sugar, minced garlic, apple cider vinegar, salt, and a few dashes of hot sauce.
Bring to a boil, then cover. Reduce heat to low and simmer for 3 1/2 – 4 hours.
Season with additional salt, hot sauce, and pepper to taste.