This Southern style collard greens recipe is loaded with flavor.

Servings: 4
10 – 12 large collard green leaves
2 slices of bacon, cut into small pieces
½ medium onion, chopped

2 cloves garlic, chopped
1 tsp. Sriracha sauce or any chili sauce
1 tsp. salt
1 tsp. ground pepper
2 cups water or chicken broth

Brown the bacon, adding the onion as it starts to brown. Once the onion is translucent add the garlic and cook for 30 seconds. Next add the water or broth and seasonings. Remove the spines from the collard green leaves and cut the leaves into pieces about 2 x 2 inches. Bring the water mixture to a boil and add the collard greens. Cover and simmer for 2 hours or until tender. (The greens will be best when they are picked just after a frost.)