Cook bacon in 4-quart saucepan over medium-low heat until crisp. Remove bacon; set aside.
Gradually stir salad dressing mix into bacon drippings in saucepan. Add onions and crushed red pepper flakes; cook over low heat, stirring occasionally, until onions are tender.
Add collard greens, water and vinegar; bring to a boil. Stir mixture to break apart greens. Reduce heat to low; cover and simmer, stirring occasionally, for 15 to 20 minutes or until of desired doneness.
Crumble bacon; sprinkle over greens. If desired, serve with chopped fresh tomato.
Source: The Pillsbury Company at http://www.pillsbury.com
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