Collard greens with smoked turkey

OK, so you can probably tell that I didn't use all of that first bunch of collards I bought. But this recipe, which was a combination of three recipes I have, was DELICIOUS. I mean, I've never had collard greens in any southern restaurant that tasted this good. If you've got some collard greens lying around, you should definitely give this a try. You can eat these as a side to any meat, poultry or fish. I served this with the Peachy chicken recipe.

Makes 4-6 servings

Ingredients:
2 tbsps. olive oil
6 slices of turkey bacon, chopped
1/2 cup of onion, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. red pepper flakes
1/2 a bunch of collards (about 1/2-3/4 a lb.), washed and chopped
1/4 cup of water

In a large, deep skillet, heat 1 tbsp. of olive oil over medium heat. Add the turkey bacon and onion, stirring occasionally, until onions are transluscent. Once the bacon and onion are cooked, remove from the skillet, set aside. Add 1 tbsp. of olive oil to the skillet, add, salt, pepper, sugar, and pepper flakes to the oil. Add the chopped collards to the pan, pour the water over the collards. Cook the collards, stirring frequently, for about 5-10 minutes. Then, add bacon and onion to the collards, cover, turn heat to low, and allow to simmer for another 5-10 minutes, until the stems are tender and easily pierced by a fork. Serve!