- 2 bunches collard greens
- 4 strips thick bacon, thinly sliced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tsp kosher salt
- 2 tsp sugar
- 1 tsp ground black pepper
- 1+ dash hot sauce
- 2 tbsp cider vinegar
- 1 cup chicken broth or water
- hot sauce
Wash and stem the collard greens. Tear the leaves into 3" squares.
Heat the bacon in a large skillet over medium heat. When it begins to crisp, add onions and cook until soft. Add the garlic, salt, sugar, black pepper, and hot sauce. Cook for a couple minutes, and then add the vinegar. Bring to a simmer, and then cook until reduced by half.
Add the greens and the broth/water. Bring to a boil, and then reduce the heat to low and simmer until the greens are tender, about 15 minutes.
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