|Collard Greens with Red Onions and Bacon|
4 slices bacon, cut crosswise into fourths
(from Christiansen Farm CSA)
1 medium red onion, chopped coarsely
1/2 chicken broth
2 tablespoons cider vinegar
1 tablespoon firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes
1 bunch collard greens, coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarsely
- In a deep heavy kettle, cook bacon over moderate heat until crisp and transfer to paper towels to drain.
- Pour off all but about 1 tablespoon drippings and in remaining drippings in the kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with slotted spoon to a bowl.
- To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of the bacon, stirring until sugar is dissolved.
- Add about half of collards, tossing until wilted slightly, add remaining collards, tossing until combined. Simmer collards, covered, 15 minutes. Stir in onions and simmer, covered, 15-30 minutes more, or until collards are very tender. Serve collards topped with remaining bacon.