Ingredients
1 large bunch collard greens (about 2 pounds)6 bacon strips, chopped1 tablespoon olive oil1/2 cup chicken broth1-1/2 cups fresh or frozen corn (about 7-1/2 ounces) 1 cup chopped sweet red pepper1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper
Preparation
Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir collard greens in bacon drippings and oil just until coated. Add broth; bring to a boil. Reduce heat; simmer, covered, until greens are very tender, 25-30 minutes.
Add corn, red pepper, salt, pepper flakes and pepper. Cook and stir until heated through. Sprinkle with bacon.
