Ingredients

• 2 lb collard greens, ribs removed, chiffonade
• 1/4 lb thick-cut applewood bacon, large bite-size pieces
• 1 ea onion, coarse chop
• 3-4 cl garlic, coarse chop
• 48 oz chicken broth (low sodium)
• 1/4 C molasses
• 1/8 C cider vinegar
• 1 lg jalapeno pepper, sliced, w/seeds
• 1 T red pepper flakes
• 1/2 C dark brown sugar

Instructions

1. Saute the bacon until the fat is rendered, but the bacon is still soft. Remove the bacon if desired.
2. Saute the onions in the bacon fat until translucent, the add the garlic and cook until fragrant.
3. Add the chicken broth, molasses, vinegar, jalapeno, pepper flakes and sugar. Then add the greens and simmer for 1-1/2 to 2 hours. Season to taste.

Source: Debbie

Contributed by: Debbie