Wash throughly the collard greens by removing the stems and placing the leaves in a bowl of water to remove the sand. Dry leaves and then roll up and slice into ribbons. And then cut the ribbons in half. Set aside. Slice the onions in half and cut into shreds.
In a dutch oven render the bacon and remove once the strips are crispy. Add the onions, salt and pepper, garlic powder and cayenne. Fry the onions over med heat until soften. Add the greens and toss until wilted. Pour in the Chicken stock and bring contents to a simmer.
Turn the heat down to low and cover the pot. Cook for an hour until the greens are tender. Serve with the crumbled bacon on top and perk up with vinegar and hot sauce if you like.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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