- 1 large bunch of collards rinsed and trimmed
- 1 pound of bacon reserve 3 full slices for optional garnish, and chop up the rest
- 1/2 onion diced
- 1/4 cup apple cider vinegar
- 4 cups vegetable broth
- 1/2 tsp of sugar
- 1/2 tsp crushed red pepper flakes
- Rinse collards under cool water. Remove any yellow or bruised leaves. To trim the leaves, slice the leaf down the middle along the center stem on both sides, removing the center stem. Take the two halves and lay them on top of each other creating a pile. Then you will slice them into strips.
- Chop your onion and your bacon. Begin cooking them in your pot to soften your onion and release some of the bacon grease as you partially cook your bacon. This will take about 5-7 minutes.
- Once your onions are softened, add your sliced collards, vinegar, broth, sugar, red pepper flakes and salt and pepper to your pot. Stir. Place your lid on your pot and bring to a boil. Boil for 30-40 minutes till your collards are the desired consistency. You want them to be soft but not mushy.
- Cook the 3 additional pieces of bacon and crumble them. When you are ready to serve your collards, top with the crumbled bacon.