How to Make Southern-Style Collard Greens with Fresh Greens

Wash collard greens in about 3 to 4 changes of water, until no sandy sediment can be felt at the bottom of the sink or bowl. Lay each leaf out and cut out the thick center stalk and any very thick veins. Layer several leaves and roll them; Cut the rolled leaves into 1/2-inch strips (chiffonade style). You may also chop the leaves. In a large skillet over medium heat cook the diced bacon or jowl to render some of the fat. Discard the drippings or save and refrigerate for another use. In a large stockpot or Dutch oven bring the 6 cups of water to a boil. Add the cooked bacon or hog jowl, the chopped onions, salt, red and black peppers, and seasoned salt or Cajun seasoning, if using. Add the greens to boiling water. You might have to add the collard greens in batches. Cover and simmer over medium-low heat for about 1 hour, or until greens are tender. Serve the collard greens with freshly baked cornbread and pass the hot pepper vinegar or pepper sauce at the table.