1/2 pound sliced bacon, cut crosswise
into fourths
3 medium red onions, chopped coarse
(about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown
sugar, or to taste
1/2 teaspoon dried hot red pepper
flakes, or to taste
4 pounds collard greens (preferably
small leaves), coarse stems
and ribs discarded and
leaves and thin stems washed well,
drained, and chopped coarse
In a deep heavy kettle cook bacon in 2 batches
over moderate heat
until crisp and transfer to paper towels to drain.
Pour off all but
about 3 tablespoons drippings and in drippings
remaining in kettle
cook onions, stirring occasionally, until browned
slightly and
softened. Transfer onions with a slotted spoon
to a bowl.
To kettle add broth, vinegar, brown sugar, red
pepper flakes, and
about half of bacon, stirring until sugar is dissolved.
Add about
half of collards, tossing until wilted slightly,
and add remaining
collards, tossing until combined. Simmer collards,
covered, 30
minutes. Stir in onions and simmer, covered, 30
minutes more, or
until collards are very tender.
Serve collards topped with remaining bacon.