Spicy Collard Greens

2 lbs collard greens * 5 slices thick bacon diced (smoked, no nitrates) 1 large onion diced 3/4 cup chicken broth 3 tablespoons cider vinegar 1 tablespoon brown sugar – or honey 1 teaspoon red pepper flakes ½ teaspoon tabasco or other hot sauce Salt and pepper *I used turnip greens, Swiss chard and some red cabbage that had been sitting in my fridge Instructions:

1. Use knife to cut out large rib in collard greens – compost.   Stack leaves and roll up then cut into ¼ inch strips.
2. Cook bacon in a large pot over medium heat until crisp.  Remove with slotted spoon to a paper towel lived plate.
3. Add onion to bacon fat and cook over medium heat stirring occasionally until softened.
4. Add broth, vinegar, sugar/honey, red pepper flakes and tabasco to pot and stir to combine.
5. Add collard/mixed greens and turn or mix them occasionally.  Cover turn heat to low and cook for an hour, stirring occasionally.
6. 6. Before serving, sprinkle bacon on top and season to taste with salt and pepper.

Adapted from Spicy Southern Kitchen