- 6 slices bacon, cut into 1/4-inch-wide pieces
- 1 medium red onion, halved and sliced pole to pole into 1/4-inch slices
- 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
- 1/8 teaspoon red pepper flakes
- 2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about
- 24 loosely packed cups; see related step-by-step below
- 1 cup low-sodium chicken broth
- 1 cup water
- Table salt 3–4 teaspoons cider vinegar
- Ground black pepper Instructions
1. Cut 6 slices bacon into ¼-inch-wide pieces and cook over medium heat in a pot until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and discard all but 2 tablespoons fat. Heat the 2 tablespoons of fat over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
2. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Remove pot from heat; stir in 3-4 teaspoons apple cider vinegar and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon cider vinegar. Stir reserved bacon into greens and serve.