Spicy Collards & Cabbage

1 bunch (about 2 pounds) of collard greens
4 cups of water
1/2 pound of bacon, cut into 1 inch pieces
1 large onion, sliced
1 1/2 teaspoons of salt
1 teaspoon of sugar
1/2 teaspoon of ground red pepper (cayenne)
1 teaspoon of black pepper
1 large head of cabbage, cut into 8 wedges
2 tablespoons of butter or margarine  

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Instructions:

Cut the tough stems and yellow leaves from the collard greens and discard. Gently rub the leaves with your fingers under warm running water. Cut the greens into large pieces. Let the leaves soak in warm, salted water for 10 minutes. rinse with cool water and drain in a colander. In a large pot, bring water to a boil. Add the collard greens, bacon, onion, salt, sugar, red pepper and black pepper. Reduce the heat, cover and simmer, stirring occasionally for 1 hour. Add the cabbage and the butter or margarine. Simmer for another 15 minutes or until the vegetables are tender. Makes 8 servings