Ingredients:
- 1 pound bacon, diced
- 1 onion, chopped (about 1 1/4 cups)
- 6 cloves garlic, chopped
- 8 cups (2 quarts) chicken stock
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 bunches collard greens (about 2 1/2 pounds), washed and chopped
Directions:
- Heat a large Dutch oven over low heat. Add bacon, and cook until all the fat is rendered out, and bacon is crisp, about 15 to 20 minutes.
- Remove crisp bacon from pot, and set aside on paper towel-lined plate.
- Add onion and garlic to pot, and cook until onion is translucent, about 3 minutes.
- Add stock, vinegar, sugar, pepper, and salt. Bring to a boil, and add collard greens.
- Reduce heat, cover, and simmer, about 45 minutes.
- When greens are tender, add crumbled bacon, and serve with Easy Pan Fried Pork Chops and Southern Blackeye Peas.