½# peppered Bacon, diced
1 Onion, medium diced
2# Collard Greens, rinsed, stemmed and torn into 3x6” pieces
1 C. Chicken Stock
1 tsp. Cayenne Pepper
2 Tbsp. Red Wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2. Serve and Enjoy!
1 Onion, medium diced
2# Collard Greens, rinsed, stemmed and torn into 3x6” pieces
1 C. Chicken Stock
1 tsp. Cayenne Pepper
2 Tbsp. Red Wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2. Serve and Enjoy!
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