Wilted Collards With Bacon And Onion

1. 1

   Cook bacon in a Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Set bacon aside.

2. 2

   Saute onion and celery in hot drippings until crisp-tender. Add garlic, chicken broth, and remaining ingredients. Cover and cook over low heat 25 minutes or until greens are wilted and tender. Stir bacon into greens just before serving.

3. 3

   Fix It Faster: Forego the thick-cut bacon and use fully cooked bacon slices, which reheats in a hot skillet or microwave in 1 minute or less. You'll want to use 8 slices of fully cooked bacon since it's thinner. Use 3 Tbsp. vegetable oil in place of bacon drippings to saute onion and celery. And you can use prechopped onion and celery.

* Per serving · 4 servings · Values may vary.

No additional tips available.