A very Southern side dish and one of my favorites!
Ingredients:
1 1/4 lbs. collard greens, spines removed and sliced into 1/2 inch strips (roll them like a cigar before slicing)
1 TBSP. water
2 slices bacon
1 TBSP. olive oil
1 small onion chopped
1 TBSP cider vinegar
1 TBSP. maple syrup
1/8 tsp. red pepper flakes
3/4 cups chicken broth
salt
Instructions:
After the greens are washed and sliced (with stems removed) put them in a large microwave safe dish, add the water and cover tightly with plastic wrap. Cook on high for 5 minutes.
In the meantime, preheat a large, heavy skillet and cook the bacon for 2 minutes on each side, remove and reserve.
Add the oil and onion to the skillet and cook until softened, about 2 minutes. Add the greens and stir in the vinegar, syrup, pepper flakes and broth. Bring to a simmer and cook covered for 30 minutes.
Add the bacon back to the pan and salt to taste.
Servings: 8-10