Southern Collard Greens - cooking recipe

Ingredients

5 -6 lbs collard greens
2 teaspoons canola oil
1/4 lb pancetta, finely diced
fresh ground pepper
1/2 teaspoon red pepper flakes

Preparation

Remove the coarse stems and center ribs from the collard greens, then rinse and drain the leaves.
Dry completely and coarsely chop.
In a small frying pan over med-high heat, warm the oil.
Add the pancetta and cook, stirring often, until browned, about 6 minutes.
Transfer to a paper towel-lined plate and set aside.
To cook on stove top--In a large pot, bring 4 quarts of water to a boil.
Add the greens to the pot, decrease heat to med-high, cover partially, and let simmer, stirring occasionally, until very tender, about 45 minutes.
To cook in slow cooker--transfer the greens to a slow cooker and add 4 quarts water.
Cover and cook, stirring occasionally, until the greens are very tender, 2 hours on LOW.
In any liquid remains, drain the greens before transferring them to a serving bowl.
Season with pepper and stir in the reserved pancetta and red pepper flakes; serve warm.