Collards (1)

• ham bone with remainder of meat and skin
• 4 c. water or as needed
• 1/2 lb. pearl onions (whole)
• 2 lb. fresh collard greens, cut away thick stems, cut stems and chop coarsely into small pieces
• 1/4 c. sugar
• 1 Tbsp. salt
• 1 tsp. freshly grown black pepper
• 1 tsp. garlic powder
• 1 tsp. crushed red pepper flakes
• 1/2 c. bacon pieces and drippings from 6 slices fried bacon

1. Put ham bone in large pressure cooker with 3 to 4 cups water. Bring to boil until spigot pops.
2. Remove from heat.
3. Two to 3 cups of liquid should be left.
4. Wash thoroughly and cut thick stems from collards and chop coarsely.
5. Put chopped greens into pressure cooker, along with pearl onion, sugar, salt, both peppers and garlic powder.
6. Cook 5 to 10 minutes or until spigot pops.
7. Remove from stove immediately.
8. Taste and adjust for seasoning, then pour bacon pieces and drippings over top; stir in and serve.

ham bone, water, pearl onions, fresh collard greens, sugar, salt, freshly grown black pepper, garlic powder, red pepper, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145618 (may not work)