Collard Greens

1/4 lb. smoked pork jowl 2 bunches fresh collards 1 C. water 1 1/2 C. chicken stock 1/4 C. small chopped onion 1 tsp. brown sugar 1 T. cider vinegar 1/2 tsp. red pepper flakes 1/2 tsp. salt 1/2 tsp. black pepper 4-5 good dashes of hot sauce

Slice the pork jowl into thick slices (mine came to 5), fry in a skillet over medium high heat until crispy on both sides. Remove from heat and chop, save grease. Wash the collards and then strip the leaves from the stem, roll up and slice about 1/2" thickness. Place the collards in a pot add the pork jowl and grease to the collards. Add in remaining ingredients and cook for 1 hour, covered over medium heat (if you need a little more "pot liquor" add a tad more chicken stock). Do a taste test for salt, pepper and hot sauce to your liking before serving.