Southern-Style Greens: Collards with Bacon

This is also a Southern-style greens recipe that uses only bacon instead of ham hock. It tastes slightly saltier and less overtly meaty than using ham hock.

Makes 6 to 8 servings

4 strips bacon, sliced into 1-inch pieces

1 large yellow onion, thinly sliced

2 small garlic cloves, minced

4 cups chicken broth

1/2 cup apple cider vinegar

Several dashes hot sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

4 pounds collard greens, stems removed, sliced into 1-inch wide strips

1. Place bacon in a large skillet over medium heat. Cook until browned around the edges but still pink in the middle. Add the onions and cook until browned and softened, about 5 minutes. Add the garlic and cook 1 minute. Add broth, vinegar, hot sauce, salt and pepper, and stir well. Bring to a rolling boil. Add collards, stirring well. Reduce to low, stirring occasionally, until collards are tender and pale green. Season to taste with salt and pepper. Serve with juices spooned on top and the hot sauce bottle on the table.

Recipe created by Susan Russo of Food Blogga.