Ingredients:
- 4 strips Thick-cut Bacon (preferably smoked, diced)
- 1/2 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced or finely grated)
- 1/2 tsp Red Pepper Flakes
- 1 large bunch (approx. 1 lb) Collard Greens (stems removed, washed, thinly sliced)
- 1/2 cup Low Sodium Chicken Stock
- 2 Tbsp Apple Cider Vinegar
- Kosher Salt (To taste)
- Freshly ground Black Pepper (To taste)
Instructions:
- Prep the Collards: Wash the collard greens thoroughly. Remove the tough central stem/rib from each leaf. Stack the leaves, roll them tightly, and slice them into thin ribbons (chiffonade). Set aside.
- Render the Bacon: Place the diced bacon in a cold skillet. Turn the heat to medium-low. Cook slowly, stirring occasionally, for 6–8 minutes until the bacon is crispy and the fat has fully rendered.
- Reserve Bacon: Use a slotted spoon to transfer the crispy bacon bits to a small bowl lined with paper towels. Leave the rendered fat (about 2 Tbsp) in the pan.
- Sauté Aromatics: Increase the heat to medium. Add the diced onion to the bacon fat and sauté for 3–4 minutes until softened and translucent.
- Add Garlic and Spice: Stir in the minced garlic and red pepper flakes. Cook for 60 seconds until fragrant—do not let the garlic burn.
- Introduce the Greens: Add the sliced collard greens to the pan. Toss them constantly using tongs for 2–3 minutes until they have significantly reduced in volume and turned a vibrant green.
- Deglaze and Tenderize: Pour in the chicken stock and the apple cider vinegar. Season lightly with salt and pepper. Bring the liquid to a simmer.
- The Quick Simmer: Cover the pan and allow the greens to steam/simmer for 3–5 minutes. The greens should be al dente—tender but still with a pleasant bite.
- Adjust Seasoning: Remove the lid. Taste the greens and the pot liquor (the cooking liquid). Adjust salt, pepper, and add a final small splash of vinegar if needed to brighten the flavour.
- Serve: Stir the reserved crispy bacon back into the greens just before serving.