Sweet ant Tangy Collard Greens
1 lb chopped collard greens
6 slices bacon, chopped
1/2 cup water
1/4 cup vinegar
1/2 cup sugar
1/2 tsp salt

1/2 tsp pepper
In a large Dutch oven, cook bacon until crisp. Remove bacon, reserving drippings. Set bacon aside. Add water, vinegar, sugar, salt and pepper to drippings in Dutch oven. Mix well and bring mixture to a boil. Add greens. Cover and cook over medium-low heat for 30 minutes. Spoon into serving dish and sprinkle with crumbled bacon.