Ingredients
- /2 pound peppered bacon, diced
- onion, chopped
- pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
- cup chicken stock
- teaspoon cayenne pepper
- tablespoons red wine vinegar
Instructions
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Step 1
Start by placing the diced bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and the fat is rendered, about 6-8 minutes. Stir in the chopped onion and cook for about 4 minutes, until it softens and becomes glossy. Add the collard greens, stirring to coat every leaf with the bacon drippings. Pour in the chicken stock, sprinkle with cayenne, and reduce heat to low. Cover and simmer for 1 hour and 15 minutes. Then, stir in the red wine vinegar and continue cooking uncovered for 15 minutes, until the liquid reduces by about half and the greens are tender. Taste and adjust seasoning if needed. Serve warm as a satisfying low-carb side.
Chef's Tip
For an extra layer of flavor, I like to add a splash of apple cider vinegar along with the red wine vinegar—it brightens the dish beautifully.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth to restore moisture, or microwave on medium power.
Variation Tips
Swap peppered bacon for regular smoked bacon and add a pinch of red pepper flakes if you miss the heat. For a vegetarian version, use smoked paprika and olive oil instead of bacon, and vegetable broth in place of chicken stock—it’s still rich and satisfying.