Braised Collard Greens
- Render the bacon in a large saucepot or Dutch oven, preferably cast-iron.
- Remove the bacon and reserve.
- Add enough additional bacon fat to equal 1 cup.
- Add the onion and garlic and cook until onions are translucent, about 5 minutes.
- Add the stock, sugar, vinegar, salt, and pepper. Bring to a boil.
- Add the greens, cover and cook until tender, about 1 hour.
- Serve topped with reserved bacon.