Recipe: Myrtle Walker's Collard Greens

MYRTLE WALKER'S COLLARD GREENS

6 bunches collard greens
6 slices bacon
2 cups water
4 red Japanese hot peppers (or to taste)
2 tablespoons sugar
Salt (to taste)

Wash the greens and cut them up. Take off the stems and cut them horizontally.

Cut the bacon in small pieces and fry.

Add the 2 cups water to the bacon and grease. Cook the collard greens in this mixture. Once they are half done, add the Japanese hot peppers; bring to a simmer. Add the sugar, and salt to taste. Cook for 60 minutes or until tender.

Makes 8-12 servings
Source: San Jose Mercury News, February 9, 1999