(Adapted from SimplyRecipes.com, October 2008)
4 to 6 strips thick-sliced bacon
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
several dashes hot sauce
¼ cup apple-cider vinegar
1 bunch collard greens, sliced into ¼-inch-wide strips (can substitute kale or chard)
1 cup chicken broth
1. Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.
2. Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
3. Add the collard greens and the chicken broth and bring to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve hot.