From Ginger


  • 1 bunch collard greens, ribs removed and cut into 2 inch pieces
  • 4 pieces bacon, diced. (If you don’t eat pork, beef bacon works well but turkey bacon does not).  If you want to get really hard core, use a ham hock instead.
  • 3-4 cloves of minced garlic
  • 1 diced onion
  • 3-4 cups of chicken stock
  • Crushed red pepper flakes
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon Molasses or brown sugar (optional)


  • In a heavy bottomed pot cook bacon until the fat is rendered.  Add onion, garlic and red pepper flakes until onion is translucent.
  • Add collard greens and saute until greens are wilted.  Cover with chicken stock and simmer over medium heat for 1-2 hours until greens are tender.
  • Add cider vinegar, molasses or brown sugar if desired.  Salt and pepper to taste.