INGREDIENTS:
1 pound,pre-packaged,
  fresh collard greens
3 slices salt pork,
  or bacon
1 small onion, diced
1 tablespoon oil
3 tablespoons red wine,
  vinegar (or to taste)
2 cups water
1 beef bouillon cube
Hot sauce

DIRECTIONS:
Remove any large stems from
collard greens; rinse.

In 3 quart pot sauté salt
pork in oil; add onion and
continue to sauté.  In 
batches, add collards, water
and bouillon cube.  Bring to
a boil, reduce heat to a 
simmer; add red wine vinegar.
Cover and cook until tender,
about 1 hour.

Serve with hot sauce.

Yield: 2-3 servings.

*Double or triple recipe if
 desired.