Collard Greens with Bacon
Collard Greens with Bacon, lots of bacon, are a tasty summertime Southern side that pairs well with barbecued meats, baked beans, potato salad, and coleslaw.
In dutch oven or large heavy bottomed pot, cook bacon pieces over medium heat until all fat is rendered. The bacon pieces will soften when cooked with the collard greens, so ensure the bacon is fully cooked so you don't end up with soggy bacon. Scoop bacon out and allow to drain on paper towel. Discard almost all oil, but leave about a tablespoon in the bottom of the pot.
Saute onions in remaining tablespoon of bacon oil until tender and slightly brown, about 5 minutes. Add half of the cooked bacon (reserving the other half) and garlic, then saute 2 more minutes.
Add greens and saute just until they start to wilt.
Pour in chicken broth and add red pepper flakes, brown sugar, and apple cider vinegar. Turn heat to low, cover, and simmer for 45 minutes. To serve, top with remaining crisp bacon.
Calories: 287kcal | Carbohydrates: 8g | Protein: 10g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 509mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 943IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg