Ingredients:

  • 6 slices thick-cut, streaky Bacon
  • 1/2 medium Yellow Onion, finely diced
  • 3 cloves Garlic, finely minced
  • 1 large bunch Collard Greens (approx. 1 lb), washed, stemmed, and cut into 1/2-inch ribbons
  • 1/2 cup Chicken Stock or Broth (Low sodium)
  • 1 Tablespoon Apple Cider Vinegar (ACV)
  • 1/2 teaspoon Granulated Sugar (optional)
  • 1/4 teaspoon Red Pepper Flakes
  • Kosher Salt, to taste
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Prep the Greens: Wash the collard greens thoroughly (multiple times) to ensure all grit is removed. Pat or spin dry completely. Stack the leaves, roll them tightly, and slice across the roll into 1/2-inch ribbons (chiffonade). Dice the bacon into 1/2-inch pieces. Dice the onion and mince the garlic.
  2. Render the Bacon: Place the diced bacon in a large skillet or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat is fully rendered (about 6–8 minutes).
  3. Reserve Fat: Use a slotted spoon to remove the crispy bacon bits (lardons) and place them on a paper towel-lined plate. Keep 1–2 tablespoons of the bacon grease in the skillet; discard or reserve any excess.
  4. Sauté Aromatics: Add the diced onion to the hot bacon fat and cook for 3–4 minutes until soft and translucent. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant. Do not burn the garlic!
  5. Add the Greens: Add the prepped collard greens to the skillet. If the pan is overcrowded, add them in batches, allowing the first batch to wilt slightly before adding the rest.
  6. Sauté and Deglaze: Sauté the greens, stirring constantly, for 3–5 minutes until they begin to wilt and turn a vibrant, darker green.
  7. Add Liquid: Pour in the chicken stock and the apple cider vinegar. Add the optional sugar. Bring the liquid to a simmer, scraping up any delicious brown bits (fond) from the bottom of the pan.
  8. Season and Finish: Reduce the heat to medium-low, cover the pan loosely, and let the greens cook for 5–7 minutes, or until they reach your desired tenderness (they should be tender but still have a pleasant chew).
  9. Taste and Serve: Remove the lid, stir well, and taste. Adjust seasoning (salt and pepper) as needed.
  10. Stir the reserved crispy bacon bits back into the greens just before serving.