Short-Cut Collard Greens
- 1 1/4 pounds collard greens
- 1 tablespoon water
- 2 slices Canadian bacon
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup
- 1/8 teaspoon hot red pepper flakes
- 3/4 cup low-sodium chicken broth
Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
In the meantime, preheat a large skillet and cook the 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.
2006, Ellie Krieger, All Rights Reserved