Ingredients:
1 ½ pounds fresh collard greens, washed and chopped
6 slices thick-cut bacon, chopped
1 onion, chopped
3 garlic cloves, minced
4 cups chicken broth (or water)
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/4 teaspoon red pepper flakes (optional) Salt and black pepper, to taste
Optional: hot sauce for serving
Instructions:
1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon grease in the pot.
2. Sauté the Onion and Garlic: In the same pot with the bacon grease, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the Collard Greens: Gradually add the chopped collard greens to the pot, stirring to coat them in the bacon grease and onions. It may seem like a lot at first, but the greens will cook down significantly.
4. Add Broth and Seasonings: Pour in the chicken broth (or water) and stir in the apple cider vinegar, sugar, red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the greens simmer for 45-60 minutes, stirring occasionally, until the greens are tender.
5. Add Bacon and Adjust Seasoning: Once the greens are tender, stir the cooked bacon back into the pot. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
6. Serve: Serve the collard greens hot, optionally with a dash of hot sauce for extra flavor. These greens are a perfect side dish for fried chicken, cornbread, or any Southern meal! Tips:
For smoky flavor: Add a smoked ham hock or turkey leg to the pot while the greens are simmering, and remove it before serving. Make ahead: Collard greens get better as they sit, so feel free to make them a day ahead and reheat before serving for even more flavor!