This is a classic way of preparing collard greens, and both the bacon and the apple cider vinegar help mask any bitterness the greens may hold.
• 8 ounces bacon, chopped
• 1 sweet onion, diced
• 1 to 2 bunches collard greens, washed, stems removed, and chopped
• 1/2 cup chicken broth or 1/4 cup apple cider vinegar
• Salt and freshly ground black pepper, to taste
• 1 teaspoon crushed red pepper flakes (optional)
1. Place the bacon in a cold 12-inch skillet.
2. Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered.
3. Once crispy, set bacon aside.
4. Add the onion to the leftover bacon fat and cook until soft, 5 to 7 minutes.
5. Add the chopped collards to the pan, along with the broth or vinegar, salt and pepper, and red pepper flakes.
6. Cook until tender but still bright green, 4 to 5 minutes.
7. Adjust the seasoning if necessary, and toss with the reserved crispy bacon.
8. Serve warm.Learn more about heirloom collard varieties in Saving Heirloom Collards.