A time-honored tradition in southern kitchens, these simple collard greens make for an easy Thanksgiving side. McCormick® Red Pepper gives them an ever-so-subtle heat, complementing the smoky, savory taste of crumbled bacon.
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Wash collard greens thoroughly. Cut off stems and discard. Coarsely chop collard greens and set aside.
Cook bacon in 4-quart Dutch oven on medium heat until crisp on both sides. Drain bacon on paper-towel lined plate; crumble and set aside. Add onion and garlic to bacon drippings in pan; cook and stir 5 minutes or until tender.
Stir in collard greens, stock, black pepper and crushed red pepper. Bring to boil. Reduce heat to medium-low; cover and simmer about 1 hour or until collard greens are tender. Serve with crumbled bacon.
