Sweet & Spicy Collard Greens

In a large, heavy pot, place country ham, onions and red bell pepper. Add some cooking oil or bacon grease if the ham is very lean. Cook over medium heat until onion is translucent. Then add the remaining ingredients into the pot and bring to a boil. If the collards won’t all fit in the pot, add them in batches and cook them down before adding more. Cook over medium heat until collards are tender, about 1 to 1 ½ hours. Add more water or broth if necessary, to keep them covered in liquid.

Serve in small bowls garnished with pepper or cider vinegar and more hot sauce. Dipping cornbread or hush puppies into the liquid at the bottom of the bowl is highly recommended.