Fried Collard Greens (approx. 3 servings)

Fried Collard Greens (approx. 3 servings) 1 bunch fresh collard greens 1 C. chopped pork jowl bacon 1 1/4 C. chicken stock good pinch of red pepper flakes 1 tsp. apple cider vinegar salt and pepper to taste Wash the greens then strip them from the stem. Roll the greens up and slice them, set aside. In a medium skillet, cook the bacon over med. high heat until nice and crisp. Drain off all but 2 T. of the bacon grease. Add the collards to the pan (they may pop some, so be careful) and stir to coat in the bacon grease. Lower the heat to medium and cook for 5 minutes, stirring off and on. Add the chicken stock, pepper flakes and vinegar. Reduce the heat to med. low, cover and cook for 1 hour. The liquid with almost cook out of the pan, which is what you want. Once the greens are to your desired tenderness (an hour does it for me), season with the salt and pepper just before serving. I always put hot pepper sauce over my greens when I go to eat them. YUMMMMMM