Ingredients

The following ingredients have 6 Servings
  • 4 strips bacon
  • 1 large onion, (peeled and diced )
  • 3 cloves garlic, (minced)
  • 1 Tbsp light brown sugar
  • 2 Tbsp apple cider vinegar
  • 2 cups chicken stock
  • 2 lbs collard greens, (stems removed and cut or torn)
  • 1/4 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • big pinch red pepper flakes

Instruction

  • Heat a dutch oven or large heavy bottomed pot over med/high heat. Add the bacon to the pan and cooked, flipping once, until golden brown, about 10 mins. Remove to a paper towel-lined plate to drain.
  • Leave the bacon drippings in the pot and add the onion. Saute until softened and golden, about 10 mins. Stir in the garlic and cook 2 mins more.
  • Stir in the brown sugar, then deglaze with the vinegar. Mix in the stock and bring to a boil.
  • Reduce to a very low simmer and stir in the greens and seasonings. Cover and simmer until very tender, about 40 -45 mins. Remove the lid and cook until the liquid is reduced by half, about 15 mins.
  • Crumble the bacon (reserve 2 Tbsp for topping) and toss into the greens. Serve with the reserved crumbled bacon on top.