Prep Time: 10 minutes
Cook Time: 2 hours
1/2 lb Peppered Bacon, diced
1 Onion, chopped
2 lbs Collard Greens-rinsed, stemmed and torn into 3x6 inch pieces
1 Cup Chicken Stock
1/2 to 1 teaspoon Cayenne Pepper
2 Tablespoons Red Wine Vinegar
Place the Bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in Onion and cook until tender and glistening, about 4 minutes.
Place Collards into the pot and stir to coat with Bacon drippings. Pour in the Chicken Stock. Season with Cayenne Pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Stir Red Wine Vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about half.
"Spicy, tangy Collard Greens accented with Black Pepper, Cayenne Pepper and Vinegar are a big deal in Brazil. Here is my recipe. Since Bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!"
From Allrecipes.com, submitted by Javagoddess