4 slices bacon

1 cup diced onion

1 large bunch collard greens

1 cup chicken broth

butter, salt and pepper to taste


Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes.

Remove the cores from each collard leaf and chop the leaves of the collards into strips using the chiffonade method.  Boil your collard greens in 2 cups chicken broth for 20-25 minutes-don't forget to add a little salt.  When collards are cooked, drain the excess broth off.  Heat up your bacon fat and sautee the collards in the bacon fat until they begin to crisp up just slightly.  Stir in the baconsalt and pepper before serving.