- 1 lb. collard greens
- ⅕ lb. (approx. 5 slices) bacon, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 Tbsp. apple cider vinegar
- 1 and 1/2 cups unsalted chicken stock, plus more as needed
- 1 Tbsp. maple syrup
- 10–12 dashes hot sauce (like Tabasco), plus more for serving
- 1 tsp. salt
- 1/2 tsp. black pepper
- Start by washing and drying the collard green leaves well. Cut the thick stem out of each of the leaves and discard. Roll the collards up so you have a log of leaves and slice into ribbons or chiffonade. Set the collard greens on a paper towel to dry fully while you cook the bacon.
- Dice the bacon and place it into a pot or Dutch oven over medium heat. Brown the bacon, remove it from the pot and set it on a paper towel to drain.
- While the bacon cooks, dice the onion and mince the garlic. When the bacon is cooked, use a slotted spoon to remove the bacon but leave the bacon fat in the pan.
- Add the onion to the bacon fat and sauté, stirring occasionally, until the onion starts to brown, about 3-5 minutes.
- Add the garlic and collard greens. Cook and stir for 1 minute and then add the apple cider vinegar. Stir and scrape the bottom of the pan to dislodge any brownings.
- Add the chicken stock, maple syrup, hot sauce, salt, black pepper, and the cooked bacon. Stir and bring the pot to a boil.
- Reduce to a low simmer and cook until the greens are tender, 1 and ½ to 2 hours. Remove the lid every 10 minutes or so to stir the greens and check the liquid level. If all of the liquid has evaporated, add another ½ cup of stock. You may need to add stock several times throughout the cooking process. Serve hot!