about 5% to 20% of americans get the flu each year. more than 200,000 people are hospitalized, according to the cdc.
Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute.
Add the sliced bacon onions and red pepper and stir. Add 2 tbs of minced garlic and the ham hock bones and meat. Allow this to fry for 5-10 minutes then add your collard greens and allow them to fry for 5 minutes or until they wilt (shrink). Add your 5-6 cups of water or broth. Add your 2 boullion cubes.. add 4 if you didn't use broth. Add season salt, sugar, pepper, garlic powder, crushed red peppers, and apple cider vinegar.