Ingredients
- 1/2 pound bacon (hickory-smoked bacon slices, lg diced, about 6 thick slices)
- 1 medium sweet onion, finely chopped
- 1/4 pound smoked ham (chopped, optional)
- 5 garlic cloves, finely chopped
- 1 container (32 ounce) chicken broth
- 1 bunch (2 pounds) fresh collard greens, washed and trimmed
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make
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Step 1: Cook bacon in a heavy 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté for 8 minutes.
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Step 2: Add ham and garlic, and sauté 1 minute.
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Step 3: Stir in half the broth and remaining ingredients. Cook until desired degree of tenderness, keeping an eye on the liquid level, adding more as needed. I rarely add more than half (16 oz). It should have a layer of liquid at the bottom, but not soupy. I normally cook for about 45-60 minutes.
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