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.