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Collard Greens With Bacon

From Duette, FL

<p>This is a classic recipe for collard greens, where they&#8217;re braised with bacon and onion and brightened with a splash of cider vinegar. For maximum flavor and tenderness, cook the greens a few hours in advance, store in the refrigerator, and reheat them just before serving.</p>
Source: (Entered by Betty Fasig)
Serves: 4-6

2 bunches collard greens, stemmed
2 tsp vegetable oil
1/2 red onion, sliced
3 slices bacon, cut crosswise into 1/4 -inch strips
2 tbs cider vinegar
1 cup chicken broth

Step by Step Instructions
  1. Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
  2. 2. Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
  3. 3. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute
  4. Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.