Memaw'S Collard Greens - cooking recipe

Ingredients

3 bunches fresh collard greens
1/2 lb smoked bacon
1/3 - 1/2 cup sugar
salt
water

Preparation

Thoroughly wash greens in a sinkful of cold water.
Break stems off an inch or two below leaf and discard.
Tear/shred the leaves by hand and place them in a large cooking pot.
Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.
Fill pot with water up to about 1 1/2 inches from top of pot.
Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).
After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.
Fill the pot back to about half-full with water.
Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).
Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).
These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.
I usually enjoy the leftovers with nothing but a pan of cornbread.