Some of you might be able to figure out from my posting history that I am attempting to make Southern greens and cornbread in Ireland, which is not so easy! I usually make my greens by boiling a ham hock and some diced onion for a while, then adding the greens with the vinegar, salt and pepper, and crushed red pepper. But, according to my local butcher, there will be no smoked hams until Christmas, and thus no smoked ham hocks. I picked up some good-looking smoked streaky bacon instead (I prefer the flavor to back bacon, which is more common in Ireland.) Does anyone make greens with bacon? I know fatback is often used but I've never tried that. Do you fry the bacon first and then add the water etc. and let it cook to make the broth to add the greens to? (This is kind of my plan.) Is the result as yummy as when using a ham hock? Any info is appreciated!