1 1/2 pounds collard greens, roughly chopped
4 ounces bacon, sliced
3/4 cup minced sweet onions
1 1/2 cups low-sodium chicken broth
Salt and Pepper, to taste
Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside. Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add enough broth to cover. Cover and cook until greens are tender, about 15 minutes. Season with salt and black pepper. Serve.
