EASY COLLARD GREENS

Ingredients

2 bunches collard greens, rinsed

4 strips sugar- and nitrate-free bacon, diced into ½-inch pieces (I use Pederson's Natural Farms brand)

½ medium yellow onion, finely diced (1 cup)

3 garlic cloves, minced

½ teaspoon crushed red pepper flakes

½ cup low-sodium chicken broth

2 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper

Directions

Strip the leaves from the tough stems of the collard greens and discard the stems. Stack the leaves on a cutting board and roll them up, like a cigar, and slice into thin strips. Set aside.

Heat a large high-sided skillet or pot over medium heat. Add the diced bacon and cook, stirring occasionally, until browned, about 5 minutes. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and red pepper flakes and gently cook, stirring and being careful not to burn the garlic, for 1 minute.

Pour in the chicken broth and use your spoon to scrape up the browned bits from the bottom of the pan. Add the shredded collard greens and the apple cider vinegar and cook, stirring, until the collards have wilted down a bit and are completely submerged in the broth mixture, about 3 minutes. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the collards are tender and no longer bitter, 15 to 20 minutes.

Season with salt and pepper to taste.