Collards

*I'm just now getting around to posting this.

Michael insisted on collard greens for New Years.  We technically had them on New Year's Eve, not day, so I think that defeats the purpose.  I've made them before and they are sweet, but he wanted them with vinegar.  I was quite pleased with the way they turned out-thanks to America's Test Kitchen-my go to for trying something classic for the first time.

collard greens

salt

1/2 onion

2 garlic cloves

1/4 cup chicken broth

2 tsp cider vinegar

2 slices of bacon. 

Wash 2 pounds of greens, discard stalks, chop leaves coarsely.  Bring 2 quarts of water and salt to boil. Stir in the greens and cook until wilted and tender (about 10 minutes). Drain in colander and rinse with cold water until cool. Squeeze excess water.  Chop fine 2 slices of bacon. Fry it in skillet over medium heat until crisp. Transfer the bacon on a paper plate or towel, leaving the fat in a skillet.  Chop 1/2 onion and add to skillet, cook on medium heat until soft for 5 minutes. Stir in 2 cloves of minced garlic and cook for another 30 seconds. Stir in the greens, mixing everything well. Stir in chicken broth broth, cover, and cook for another 2 minutes, until the greens are heated through. Uncover and simmer until the liquid has thickened, about 3 minutes.  Turn off the heat, sprinkle with cider vinegar and crisp bacon. Add salt and paper to taste.