(Note: though the CommCeremony version didn’t have bacon in it, i highly recommend using it … if you indulge in the swine)
Makes 8 servings
1/2 lb. bacon, cut into 1-inch pieces
3 medium onions, coarsely chopped
1 1/4 cups chicken broth
1/4 cup white vinegar
2 Tbsp. packed dark brown sugar
1/2 tsp. dried red hot pepper flakes
4 lbs. collard greens, coarse stems and ribs removed, coarsely chopped
In a deep heavy kettle cook bacon in 2 batches over medium heat until crisp. Drain on paper towel.s Pour off all but about 3 Tbsp. drippings. Add onions to drippings and cook, stirring occassionally, until browned slightly and softened. Trasfer with a slotted spoon to a bowl.
Add broth, vinegar, brown sugar, red pepper flakes, and half of bacon to kettle stirring until sugar dissolves. Add half of collards, stirring until wilted; add remaining collards and do the same. Simmer, covered, for 30 minutes. Stir in onions and simmer, covered, 30-45 minutes more (or till collards are tender). Serve collards topped with remaining bacon.
Filed under: The Food
