Burch Farms

Ingredients

• 8 ounces hickory smoked bacon, chopped

• 1 medium sweet onion, diced

• 1 ½ tablespoons minced garlic (about 3-4 large cloves garlic)

• 48 ounces chicken broth

• 2 lbs. fresh collard greens, trimmed and washed

• 2 tablespoons apple cider vinegar

• 1 ½ teaspoons sugar

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• Optional garnish: crushed red pepper flakes or hot sauce

Instructions

• Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.

• Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.

• Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness). Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.

Learn more

• Buy pre-washed and pre-chopped collard greens for a shortcut. If you choose to wash and trim your own greens, be sure that you rinse them really well to get out any sand or sediment in the leaves.

• Adjust the total cooking time to suit you preferences. An hour might be sufficient if you like slightly more crisp greens, while a full 2 hours might be necessary for really tender, broken-down collards. That's the beauty of using a Dutch oven (rather than a slow cooker or Instant pot) -- you have full control and can easily take them off of the heat when necessary.

• Recipe adapted from Southern Living

• This recipe can be found here