Southern Greens with Crisp Hickory Bacon

Ingredients:

– 1 large bunch of collard greens, stems removed and leaves chopped
– 6 strips of thick-cut hickory bacon, chopped into 1-inch pieces
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 2 cups chicken or vegetable broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon molasses
– 1/2 teaspoon red pepper flakes (optional for a touch of heat)
– Salt and pepper to taste

Directions:

1. Begin with a large, deep skillet or Dutch oven. Cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pan.

2. Toss the onions into the pan and sauté until they become translucent. Add the garlic and continue to cook for another minute until fragrant.

3. Gradually add the chopped collard greens, allowing them to wilt slightly, which makes it easier to stir.

4. Pour in the chicken or vegetable broth, followed by the apple cider vinegar and molasses, stirring to combine all of the flavors.

5. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for about 45 minutes or until the greens are tender to your liking.

6. If using, sprinkle in the red pepper flakes for a bit of spice, then season the greens with salt and pepper. Finish by mixing the bacon back into the greens.

7. Serve warm, making sure each plate gets a generous helping of those tasty bacon bits.

Variations & Tips:

For a vegetarian twist, skip the bacon and sauté your onions in olive oil or butter. You can add smoked paprika to mimic the smokiness of the bacon. If you’re looking to sweeten the pot, swap out the molasses for a bit of honey or brown sugar.