​Collard Greens Recipe
 
3 bags              Collard Greens
4 Cups             Chicken Broth
1 Cup              Onion
½ Tbsp            Minced Garlic
6 slices            Bacon
1 Tbsp             Vinegar
½ tsp               Red Chili Flakes
1 tsp                Salt
1 tsp                Black Pepper
 
 
Using medium heat bring your Dutch Oven to temperature then fry your bacon for three minutes or until crispy. Add the onions  and garlic and sauté for 4 minutes. Pour in the chicken
Broth then bring liquid to a light boil. Add the greens then cover and simmer for ten minutes. After ten minutes remove the lid then add the vinegar, salt, pepper and red pepper flakes.  Mix well then cover and cook on low heat for one hour or until they have reached your desired tenderness.