Collard Greens and Bacon

This recipe combines two of the great joys in life: collard greens and bacon. It doesn't get any better. Collards freeze well and so by stocking up when they are abundant in late summer, you can enjoy this wintery dish repeatedly until fresh greens are available again in May. This is a perfect accompaniment to a side of grits or heaped on top of grilled polenta cubes. I was scarfing down a bowl of this and cheddar-chile grits when I discovered the 7th law of bacon: the key to eating less meat is more bacon.

Adapted from the Gourmet Cookbook (p. 541)

1/4 Pound (4oz) Bacon, chopped
1 to 2 Cups Onion, chopped
2/3 Cup Chicken broth
2 Tablespoons Cider vinegar
1 Tablespoon Brown sugar, dark
1/4 teaspoon Red pepper flakes, or 1 dried red chile
1 teaspoon Salt
2 pounds Collard greens, leaves stripped and ripped and stems chopped

1. Cook bacon over medium heat until juices render, about five minutes. Drain all but 2 Tbs fat.
2. Add onions and cook until soft, about 5 minutes.
3. Add everything but the collard leaves and simmer for 1 minute.
4. Add the collards, toss until wilted.
5. Cover and simmer, stirring occasionally, 60 minutes.

Pressure cooker method: Follow steps 1-3 either on stovetop or in pressure cooker pot on browning mode. Add collard greens and steam until wilted. Stir and cook under pressure for 20 minutes.