Slyvia's Collard Greens *
Yield = 6 Servings
| Amount | Ingredient |
| Pork Skin and Bone from 1 fresh or smoked ham | |
| 4 Cups | Water |
| 2 lbs. | Collard Greens |
| 1 tsp. | Salt |
| 1 1/2 tsp. | Crushed Red Pepper flakes |
| 1 tblsp. | Sugar |
| 1/4 cup | Bacon Drippings |
Method:
1. Put the pork skin and bone into a 5-quart pot with the water. Heat to boiling, then reduce to a simmer. Cover the pot and simmer 45 minutes. Skim the foam from the broth once or twice. 2. Meanwhile, prepare the collards: cut away the very thick part of the stems. Wash the collard greens thoroughly-they can be very gritty. Drain them by shaking off the excess water and chop them into small pieces. Stir the collard greens into the pot and add the salt, red pepper, and sugar. Drizzle all with the bacon drippings. Cook, covered, at a lively simmer until the collard greens are tender, about 20 minutes. 3. Turn off the heat and check the seasonings. Cover the pot and let the collard greens sit a few minutes before serving. *Copyright Sylvia Woods Enterprises, LLC. Listed here with permission from Van Deward Woods, President