These greens take me right back to my rural, North Louisiana roots. They're not bitter like you might expect, but sweet.

Clean one bunch of collard greens. Remove the ribs from the leaves, and wash the green again. Stack the leaves, roll them (like a long cigar) and slice through the leaves making two inch wide strips. Place the cut leaves in a spinner to remove all excess water.

Dice a few thick slices of pancetta, and cook them in a heavy bottom pot until crispy. Remove the pancetta and cook one chopped onion in the remaining pork fat. When the onions go soft, toss in a minced garlic clove and cook for a minute.

Add the greens and wilt them down. After they're wilted, pour in a bottle of beer and a generous pinch of sugar. Cover and cook for about 20 minutes.

If the greens are still bitter after the cooking time, let them cook a little longer until they're sweet. Finish them with a couple of teaspoons of Apple Cider vinegar and some hot sauce.