From The Gourmet Cookbook, modified by former apprentice Sarah Woutat

4 slices bacon, cut crosswise into quarters

2 cups chopped red onion

½ cup chicken broth

1/8 cup cider vinegar

1 tbsp firmly packed brown sugar

¼ tsp red pepper flakes, or to taste

½ tsp salt

1 bunch collard greens, coarse stems removed, leaves coarsely chopped

Cook bacon in a heavy pot over medium heat until crisp, about 10 minutes. Transfer to paper towel with a slotted spoon, leaving a couple tablespoons of bacon fat in the pan. Cook onions in bacon fat, stirring occasionally, until softened, about 5 minutes. Transfer onions to a bowl with a slotted spoon.

Add stock, vinegar, brown sugar, pepper flakes, salt, and half of bacon to pot and simmer, stirring, until sugar is dissolved, about 1 minute. Add half f collards, tossing until slightly wilted; then add remaining collards, tossing until wilted and combined. Simmer, covered, stirring occasionally, for 30 minutes.