Collards with Bacon and Onions

By S. Danford

Ingredients

• 1 pound bacon
• 3 red onions, chopped coarsely
• 1 1/4 cup chicken stock
• 1/4 cup brown sugar
• 2 T cider vinegar
• 1/2 - 1 t red pepper flakes
• 2-3 bunches of collards, washed and chopped (no stems)
• 1-2 bunches kale, washed and chopped (no stems)

Preparation

Step 1

Cook bacon.
Remove from pan leaving 4 T bacon grease.
Saute red onions in the grease until tender.
Remove from pan and set aside.
To the pan, add chicken stock, brown sugar, vinegar, and red pepper flakes, half of the bacon and half of the greens.
Mix and allow to cook down a little and there is room in the pan to add the rest of the greens.
Simmer for 30 minutes.
Add the onions and simmer for another 30 minutes.
Serve with remaining crumbled bacon on top.