A classic winter recipe for collard greens, upgraded with turkey bacon. Simple, healthy, and delicious.
2 bunches collard greens
½ onion, chopped
3 strips turkey bacon (organic, nitrate-free), chopped into squares
1 tbsp olive oil
1 tbsp apple cider vinegar
1 cup chicken stock
Wash and de-stem collard greens. Roughly chop. Add olive oil to a saute pan and saute the onion and bacon until the onions are translucent. Add the collards and cook until they reduce in volume and start to wilt. Raise the heat to high and add the apple cider vinegar. Cook until the vinegar has evaporated, about one minute. Add the chicken stock, reduce the heat to low, and simmer covered for up to 15 minutes.