Short-Cut Collard Greens

By Ellie Krieger


1 bunch Collards                                              Water for steaming

2 slices Canadian Bacon                                   1 TBSP olive oil

1 TBSP cider vinegar                                        1 small onion chopped

1/8 tsp hot red pepper flakes                            1 TBSP maple syrup

Salt                                                                  ¾ cup chicken broth


 Remove the stems and the center ribs from the collard greens and discard.  Cut the leaves into ½ inch strips.  Place the greens in a large, microwave safe bowl with 1 TBSP water and cover tightly.  Microwave on high for 5 minutes.  (or steam on the stove top with a steamer basket for a few 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 the 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.