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Collard Greens with Onions & Bacon(got this in a e-mail)

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Member since 2006

Serves | Prep Time | Cook Time


1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems
and ribs discarded and leaves and thin stems washed well,
drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat

until crisp and transfer to paper towels to drain. Pour off all but

about 3 tablespoons drippings and in drippings remaining in kettle

cook onions, stirring occasionally, until browned slightly and

softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and

about half of bacon, stirring until sugar is dissolved. Add about

half of collards, tossing until wilted slightly, and add remaining

collards, tossing until combined. Simmer collards, covered, 30

minutes. Stir in onions and simmer, covered, 30 minutes more, or

until collards are very tender.

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