SOUTHERN COLLARD GREENS

Ingredients

• 8 slices chopped bacon
• 1 medium onion, finely chopped
• 3 cloves garlic
• 1 pound kale, washed, trimmed and trimmed
• 3 cups chicken broth, enough to cover the vegetables
• 1 1/2 teaspoons apple cider vinegar Apple
• 1 tablespoon sugar
• ½ teaspoon Cajun seasoning
• ¼ teaspoon smoked paprika
• ¼ teaspoon cracked red pepper
• Salt and pepper to taste

Instructions

In a large pot or skillet over medium heat, brown the bacon. When the bacon is halfway browned, add the chopped onion. Cook until bacon is browned and onion is soft. Add the garlic and cook, stirring constantly, for 1 minute.
Add the cabbage leaves and cook until soft and slightly softened.Add chicken broth, apple cider vinegar, sugar, Cajun seasoning, paprika and crushed red pepper. Cover and simmer for 45 to 60 minutes, allowing the liquid to reduce and the vegetables to become very soft. Drain or remove most of the liquid with a slotted spoon. Salt and pepper to taste. For best results, serve promptly.

Notes

Look for vegetables in the refrigerated section of your local supermarket, next to kale and other vegetables. The freshest cabbage leaves are in season from January to April.
Pro Tip: Bacon is easier to cut when it is frozen or partially frozen.
When picking vegetables, look for dark green leaves that are not wilted and have no spots. Below are some tips for preparation and cutting.After cooking, store the liquor in an airtight container in the refrigerator for up to 5 days to flavor soups and stews.

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