4 pounds young collard greens
4 strips bacon
1 small ham hock
6 cups water
Salt and freshly ground black pepper to taste
1 onion, minced
Spicy Vinegar (recipe follows)

Wash greens. Cook bacon in large stockpot; remove and save for other use. Add greens, ham hock and water, and bring to boil. Lower heat and cook 2 hours or longer, adding water as necessary until done. Season and serve. Serve with onions and Spicy Vinegar. Makes 6 servings.

Spicy Vinegar: Scald a pint bottle with boiling water. Scrape a carrot; cut it into thin strips and place in scalded bottle. Also place in the bottle: piece of ginger, fresh thyme, 3 cloves garlic and 1 small hot chile. Add 1 pint cider vinegar and cork the bottle. Allow to stand for at least 1 week. The intensity will increase.