Red Onion Greens with Turkey Bacon

• ½ Pound Turkey bacon, chopped
• 3 Medium Red onions, chopped
• 1¼ Cups Chicken broth
• ¼ Cup Cider vinegar

• 1¼ Tbs Dark brown sugar
• ½ tsp Hot red pepper flakes
• 4 Pounds Collard greens, coarsely chopped*

1. In a heavy pot (or kettle) at medium, cook bacon in batches until crisp.
2. Transfer to paper towel.
3. Reserve a layer of bacon drippings at the bottom of the pot.
4. Add onions and brown until soften.
5. Transfer onions to separate bowl.
6. Then add broth, vinegar, sugar, red pepper and half of the cooked bacon to pot and stir until sugar is dissolved.
7. Toss in about half of the collard leaves and cook until wilted.
8. Then add the remaining collards and toss.
9. Cover and simmer for 30 minutes.
10. Stir in red onions and simmer an additional 30 minutes.
11. Top collards with remaining bacon and serve!

Servings: 8

Cooking Tips: *Make sure ribs and stems are discarded, that the leaves are washed and drained well.

Nutrition Information