Collard Greens with Red Onions and Bacon

1. 1

   In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain.

2. 2

   Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened.

3. 3

   Transfer onions with a slotted spoon to a bowl.

4. 4

   To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved.

5. 5

   Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined.

6. 6

   Simmer collards, covered, 30 minutes.

7. 7

   Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

8. 8

   Serve collards topped with remaining bacon.

* Per serving · 4 servings · Values may vary.