1-1/2 cups fresh or frozen corn (about 7-1/2 ounces)
1 cup chopped sweet red pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir collard greens in bacon drippings and oil just until coated. Add broth; bring to a boil. Reduce heat; simmer, covered, until greens are very tender, 25-30 minutes.
Add corn, red pepper, salt, pepper flakes and pepper. Cook and stir until heated through. Sprinkle with bacon.
Test Kitchen tips
If you want to take your collard greens to the next level, try adding chopped prosciutto just before serving in addition to the crumbled bacon.
Don't throw out the pot liquor. That's the liquid leftover from cooking the greens, and it's rich with flavor and nutrients. Dunking a big slice of warm cornbread in it is a great way to sop up all that tasty goodness.