Collard Greens

Begin by making a stock – In a large pot, put 4 cups of water, 2 sliced pieces of raw bacon, 10 shakes of hot sauce, 2 bouillon cubes, and 1 tsp of seasoned salt. 
(I never heard of Lawry’s until I went to Clemson, South Carolina.  The South Carolinian’s call it “Red Salt.” I had NOO idea what they were talking about, but  once I tried it, I loved it!  This “Red Salt” seemed perfect to use in this southern dish.)

Bring the stock to a boil, then add sliced collards. 

To prepare the greens, tear leaves off the stock and make a large stack.  Roll up the collards and then slice up the roll. (fancy word for this is chiffonade.)

Add sliced collards into the stock and bring it back to a boil.  Cover the pot and lower your heat to medium-low.  Allow collards to simmer for 40 minutes (or until tender.)

Drain the collards and add a few dashes of hot sauce and vinegar (to taste.) 

Serve these with any other delicious dishes (like corn bread, pork, etc.)