Ingredients
1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (I find it easiest to buy them chopped and stemmed)
Directions
- Using a heavy skillet, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and sauté onions in drippings, stirring occasionally, until browned slightly and softened. Remove onions from pan, place in bowl an drain excess fat. Add broth, vinegar, brown sugar, red pepper flakes, and half of bacon, stirring until sugar is dissolved. Add half of collard greens, tossing until wilted slightly, and add remaining collards, tossing until combined.
- Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
Serve collards topped with remaining bacon.
