Collard Greens

Clean greens in water bath until no grit remains. Then remove tough stem by holding stem in one hand and stripping leaf off with other hand. Roughly chop the greens. I don't like my fine chopped too fine, but not too big either --each piece about 3 inches.

1 tablespoon vegetable oil
1/3 cup chopped bacon
1/2 cup finely chopped onion
1 tablespoon minced garlic
16 cups of cleaned, stemmed and chopped collard greens
3/4 cup chicken stock
2 Budweiser beers
1 teaspoon salt
1 teaspoon white sugar
1 1/2 tablespoons red wine vinegar
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

1. Heat the oil in heavy pot over medium heat. Add bacon and cook 4-5 minutes until crisp. Remove the bacon and reserve.
2. Add the onions to the bacon fat and cook for 4 minutes until softened. Add the garlic and continue to cook for 1 minute more.
3. Return the bacon to the pan and add the greens, stock, beers, salt, sugar and vinegar. Bring the greens to a rapid simmer and simmer them stirring occasionally, for about 45 minutes or until tender.
4. Adjust seasonings with salt, pepper and cayenne to taste.