I do not measure any thing for this recipe just add what I think they need.
1 bunch collards, cut from the root and cut out the tough stems, wash collards under running cold water to remove sand you may have to do this 2-3 times.
Fry 1/2 lb. bacon crisp, crumbled and a small onion chopped fine, set these aside. Put collards in enough water to cover. Add some red pepper flakes, Cajun seasoning, salt and pepper, hot pepper sauce like Bruce,s with the green peppers in the bottle, some vinegar, 2 cloves garlic crushed, 2 smoked ham hocks put in some bacon drippings, some liquid smoke in the pot bring to a boil. Simmer until the collards are tender, add the bacon and onion and simmer until onion is done. They turn out really good if season to suit your taste.