Collard Greens

Greens are inexpensive, filling and full of vitamins and fiber. While most people prepare them with smoked meat and seasonings, I prepare mine on the sweeter side with a minimal amount of bacon, onion and butter. This recipe is fairly quick compared to others that include ham hocks and require longer cooking times. I'm sure there will be people who say I don't prepare them right, but my family enjoys them and that's what matters.

2 bunches collard greens

2 -3 cups white sugar

1 tsp salt

fresh ground pepper

3 slices bacon in 1" pieces

1/4 yellow onion, sliced

2 tbs butter

water 

Rinse greens under cool water and let drain. Remove tender leaves from hard stalk and tear into large pieces. Place torn leaves into a stockpot and fill with enough water to cover leaves. Add sugar, salt and pepper and bring to a boil. Reduce heat and simmer uncovered until leaves are tender, about 30 minutes. Remove from heat and drain in a mesh strainer. While greens drain, cook bacon in a large skillet over medium heat, when almost done add onion and butter. Add greens and saute for another 10 minutes. Serve hot.