Collard Greens and Beans

 2 lbs collard greens

3 bacon strips, chopped

1 small red onion, chopped

2 garlic cloves, minced

2 1/2 cup water

2 Tbsp brown sugar

1 Tbsp cider vinegar

3/4 tsp salt

1/2 tsp pepper

1 can (15 oz) pinto beans, rinsed and drained

1.  Remove and discard center ribs and stems from collard greens.  Cut leaves into 1 inch pieces.  In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.

2.  Add onion and garlic to bacon and drippings; cook and stir 2 minutes.  Add collard greens; cook and stir until they begin to wilt.  Stir in water, brown sugar, vinegar, salt and pepper.  Bring to a boil.  Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.