Bohemian Collards

Directions

1. 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.
2. Add corn, red pepper, salt, pepper flakes and pepper. Cook and stir until heated through. Sprinkle with bacon.