Yield: approximately 8 servings

3 slices thick-cut bacon, chopped
1 cup chopped onion
3 cloves garlic, sliced
2 (16-ounce) bags ready-to-cook chopped fresh collard greens
3 cups chicken broth
1 cup water
1½ teaspoons salt
½ teaspoon crushed red pepper
¼ cup seasoned rice vinegar
Quick Pickled Onions
1. In a large stockpot, cook bacon over medium heat until crisp. Add onion and garlic; cook until onion begins to soften, approximately 2 minutes. Add collards, broth, 1 cup water, salt, and red pepper; bring to a boil. Reduce heat to medium-low; cover, and simmer for 30 minutes or until desired degree of doneness is reached. Stir in vinegar. Serve with Quick Pickled Onions.