Southern meets North Detroit. We never had real greens growing up; we had canned spinach with white vinegar. After 25 years in the south, I have come to enjoy greens. The classic has a ham hock, but I used bacon. I’m pretty sure Worcestershire sauce isn’t used, but it’s in the pot. Creole seasoning brings some spice. The apple cider vinegar brings out the flavor of everything. I hope you like it.
4 strips bacon
3 pounds collard greens, ribs removed, rolled and cut into ribbons
4 quarts water
3 cloves garlic, minced
1 tablespoon creole seasoning
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes
1 teaspoon black pepper
In a large pot cook bacon until crisp. Remove bacon.
Add greens, water, garlic, creole seasoning, and Worcestershire sauce. Cook for 2 hours.
Add vinegar, red pepper, and black pepper. Cook for an additional 1 hour or until tender.
Dan's Food Blog 
I like to use malt vinegar. I sprinkle it on my fries as well.
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I have four vinegars now I need 5
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haha, sorry about that.
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I put Sport sauce on my collard greens. I also use bacon. Recently, I’ve started following Bobby Flay’s recipe for collard greens, which uses chipotle peppers. It’s all that time I spent in Colorado that introduced me to Southwestern flavors.
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Bobby flay is a hero. I love southwest flavors and because of him I have 8 different chili powders
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Yes, indeed. I got to eat at his restaurant in Vegas and the food was amazing. I have several of his cookbooks and try recipes from time to time. I love how they taste.
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