Mom's Hellfire Greens

• 2 packages collard greens
• 1/2 lb bacon
• 1 1/2 tbsp garlic powder
• 1 1/2 tbsp onion powder
• 1 tbsp ground black pepper
• 1 tbsp ground cayenne pepper
• 1 tbsp ground white pepper
• 1 water, as needed

1. Trim the bulky stems from greens, discard.
2. Chop leaves.
3. You don't have to cut them down much; greens will cook down to about a quarter of their fresh size.
4. Set aside while getting ready to prep and cook bacon.
5. Heat a large pan on stove top.
6. Chop half a package of bacon.
7. Add to the pan once it's hot, only cook about half way through.
8. At that point, add about a quarter cup of water to the pot.
9. Add greens a handful at a time.
10. If they don't all fit in your pot, it's okay.
11. Add what you can, and put a lid on it.
12. Within a minute or two you'll be able to stir the rest in thanks to the steam.
13. Add the dry spices.
14. And don't skimp on the pepper!
15. ;)
16. Stir well.
17. Add more water at your own discretion as time goes by.
18. I tend to use a grand total of a cup as it cooks.
19. Don't let the pan burn; steam is key.
20. Keep on stove top on low-med for at least an hour.

collard greens, bacon, garlic, onion, ground black pepper, ground cayenne pepper, ground white pepper, water

Taken from cookpad.com/us/recipes/348104-moms-hellfire-greens (may not work)