1 or 2 bunches of fresh collard greens or one bag of fresh greens
3 cans chicken broth
3 cans of water
bacon, to taste
chopped ham, to taste
scallions, to taste
1 tbsp. apple cider vinegar
1 tbsp. sugar
2 tbsp. Better Than Bouillon Ham Base
Texas Pete, to taste

Prepare collards by washing, deveining, rolling, and chopping them. Put aside.

Cook bacon, chopped ham, and scallions together in a large pot until all are sautéed well. Add the collards and mix well until collards are coated. Cook for about five minutes or so. Add the Ham Base and stir well. Add chicken broth, water, vinegar, sugar, and Texas Pete. Simmer for several hours, tasting every hour.

30 minutes before serving the collards, make a cake of cornbread. Serve with cornbread, rice and black eyed peas, and pork tenderloin.

Yields 6-8 servings.

Submitted by: Katherine Bailey