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Slow-Braised Collard Greens


10 slices bacon, diced

2 onions, diced medium

3 tablespoons garlic, chopped

1½ cups brown sugar

1 cup apple cider vinegar

5 pounds collard greens (or mustard, turnip, etc.), washed and chopped

1 quart chicken or pork stock

¼ cup Worcestershire sauce

2 tablespoons salt

½ tablespoon pepper


  1. Render bacon until crispy. Add onion and garlic and sauté for 10 minutes in bacon fat.
  2. Add brown sugar and vinegar. Cook for 5 minutes. Add greens and cook just to wilt. Add stock, Worcestershire, salt, and pepper and simmer until the greens are tender, adding more stock liquid as necessary.
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