Short-cut collard greens

  • 625g collard greens
  • 1 tbsp water
  • 2 slices back bacon
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 tbsp cider vinegar
  • 1 tbsp maple syrup
  • 1/8 tsp hot red pepper flakes
  • 190ml low-sodium chicken broth
  • Salt
1) Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1.5 cm strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.

2) In the meantime, preheat a large skillet and cook the back bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.

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