Bohemian Collards

• 1 large bunch collard greens (about 2 pounds)
• 6 bacon strips, chopped
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1-1/2 cups fresh or frozen corn (about 7-1/2 ounces)
• 1 cup chopped sweet red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

1. 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.
2. Add corn, red pepper, salt, pepper flakes and pepper. Cook and stir until heated through. Sprinkle with bacon.

collard greens, bacon, olive oil, chicken broth, corn, sweet red pepper, salt, red pepper, pepper

Taken from www.tasteofhome.com/recipes/bohemian-collards/ (may not work)