Ingredients:
- 1 pound smoked bacon, diced
- Rendered bacon fat
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 quarts chicken stock
- 1/4 cup sugar (optional)
- 1/4 cup Steen’s cane vinegar
- Salt and freshly ground black pepper
- 4 bunches collard greens, washed and chopped
Directions:
- 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.