BRAISED COLLARD GREENS WITH BACON AND RED ONIONS (for eight)
½ pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1-1/4 cups chicken broth
¼ cup cider vinegar
2 tablespoons firmly packed dark brown sugar
½ teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained and chopped coarse
1. In a deep, heavy kettle cook the bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but 3 tablespoons drippings and in the drippings remaining in the kettle cook the onions, stirring occasionally, until they are softened. Transfer onions with a slotted spoon to a bowl.
2. To the kettle add the broth, vinegar, brown sugar, red pepper flakes and about half of the bacon, stirring until the sugar dissolves. Add about half of the collards, tossing them until wilted slightly, and add the remaining collards, tossing until combined. Simmer the collards, covered, 30 minutes. Stir in the onions and simmer, covered, 30 minutes more, or until the collards are very tender. Serve topped with remaining bacon.
from Gourmet Magazine, December, 1995