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Recipe info
Category: Down Home & Delicious!
Rating: 0.00
Contributor: Love 2 Eat
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Collard Greens With Red Onion
Makes 8 Servings

2 slices bacon, chopped
2 medium red onions, coarsely chopped (about 2 cups)
1 1/4 cups chicken stock
1/4 cup cider vinegar
2 tablespoons dark brown sugar, firmly packed
1/2 teaspoon crushed red pepper flakes
4 pounds collard greens, preferably small leaves, coarse stems and
ribs discarded, leaves and thin stems washed, drained, and chopped
Coarse salt and freshly ground black pepper

1. In a large, heavy bottomed pot, cook bacon over medium heat until crisp, transfer to paper towels and drain
2. Sauté onions in bacon drippings, stirring occasionally, until browned slightly and softened
3. Add stock, vinegar, brown sugar, red pepper flakes and bacon, stirring until sugar is dissolved
4. Add about half of the collards, tossing until slightly wilted, add remaining collards, toss to combine
5. Reduce heat to medium low, cover and simmer collards until tender, 30 to 45 minutes
6. Taste and adjust for seasoning with salt and pepper
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