Garlicky Collard Greens with Bacon and Apple
- 2 lbs collard greens, rinsed very well and stemmed
- 1 lb sliced bacon, chopped
- 1 large red onion, diced
- 6 cloves garlic, sliced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 cup chicken stock
- 2 TB apple cider vinegar
- 1 large apple, such as Empire or Gala
A tasty Southern standard with a New England twist!
Slice greens into pieces 2” wide, then into 2” squares. Set aside. Cook bacon in large pot on medium-high heat until most of fat is rendered, about 5 minutes. Add onion, garlic, salt, black pepper, the red pepper flakes, and cook until onions are translucent, about 4-5 minutes. Add chicken stock and vinegar, raise heat and bring to a boil. Add greens and reduce heat to a simmer. Cook, partially covered and stirring occasionally, until tender, approximately 10-15 minutes. Meanwhile, core and slice apple into thick slices and cut each slice in thirds. Add apple slices to greens when approximately 5 minutes are left in cooking.