Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds collard greens (or a combination of greens such as mustard, turnip, collards, or spinach. Wash, trim and roughly chop.)
  • 4 ounces bacon
  • 3/4 cup diced onions
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 cup low-sodium chicken stock
  • 1 teaspoon sugar
  • 1/4-1/2 teaspoon red pepper flakes (or to taste)

Instruction

  • In a heavy pan, cook the bacon until crisp.
  • Remove the bacon to a paper towel-lined plate to drain. Once cool, cut the bacon in smaller pieces.
  • Add the onions to the pan with the bacon drippings and cook on medium heat until tender and translucent.
  • Increase heat to medium-high and add a few large handfuls of greens at a time and stir constantly to allow each batch to wilt for a few moments. Keep doing this until all of the greens fit into the pot.
  • Continue to sauté 3 – 5 minutes, until bright green and wilted.
  • Season with a very generous pinch of kosher salt and a few grinds of freshly ground black pepper.
  • Add the chicken stock, sugar, red pepper flakes and stir until combined.
  • Bring to a boil, then immediately reduce heat to low.
  • Cover and simmer for 15-20 minutes.
  • Add bacon and serve.