Tia Mowry’s Bacon Collard Greens
Yields: 5 to 6 servings
Prep time 15 minutes
Totally time: 60 minutes
4 lbs collard greens cleaned and cut
1 lb bacon, cut into ½ strips
1 large onion, small diced
2 ½ teaspoon kosher salt, divided
3 cups chicken stock
1/2 cup apple cider vinegar
1 teaspoon black pepper
Remove rib from collards and tear them into 2 inch pieces.
In a large dutch oven, on medium high heat, cook bacon until fat is rendered. Remove bacon to a towel lined plate. Add onion and 1 teaspoon salt to bacon fat, sauté for 5 to 7 minutes, until onions are tender. Toss in collard greens and sauté until wilted. Pour in chicken stock and apple cider vinegar. Sprinkle with remaining salt and pepper. Toss until fully coated. Cover pan, reduce heat to low and let cook for 40 to 45 minutes. Stir occasionally. Serve.