Southern Collard greens with bacon

 

 Ingredients:

 

4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces

1 small yellow onion, chopped

2 garlic cloves, minced

2 tablespoons sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Several dashes hot sauce

1/4 cup apple-cider vinegar

2 pounds collard greens, stems removed, sliced into 3-inch-wide strips  

1 cup chicken broth

 

To prepare the bacon and onions, heat a large skillet over medium heat. Cook the bacon in the pot until it just starts to brown around the edges.

Fill up the onion and cook until it is softened and browned.

Add garlic, salt, peppers, sugar and hot sauce to taste:

Cook, about a minute before the garlic is odorous.

Insert the vinegar, stir and scrape browned parts from the base of the pot, and cook until the amount of the liquid is halved.

 

Bring the collard greens and chicken broth (or water) to a boil. Lower the heat to medium-low. Cook, stirring regularly, until the collard greens have wilted and lost their vivid green color.

Season with more vinegar and hot sauce to taste.

Serve with a spoonful of the pan juices.