Collard Greens with Bacon

The combination of smoky bacon and sweet onions
helps to balance out the bitter taste of greens.
Don't over cook the bacon inthis recipe.

Ingredients:
4 strips thick-sliced bacon, cut crosswise
1 small yellow onion, chopped
2 garlic cloves, minced
2 Tbsp sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Several dashes hot sauce
1/4 cup apple-cider vinegar
2 pounds collard greens
1 cup chicken broth

Direction:
Heat a large skillet on medium heat.
Cook the bacon in the skillet until it just
begins to brown around the edges, stirring occasionally.
Add the onions and cook until they have softened
and are just starting to brown.
Add the garlic, salt, pepper, sugar and hot sauce.
Cook until the garlic becomes fragrant, about a minute.
Add the vinegar, bring to a simmer,
and cook until the amount of liquid is
reduced by half, stirring and scraping up
any browned bits from the bottom of the pot.
Add the collard greens and the chicken broth
and bring to a simmer. Reduce the temp to medium-low.
Cook, stirring occasionally, until the collard greens
have wilted and have lost their brightness.
Season to taste with additional vinegar and hot sauce.
Serve with some of the pan juices from the pan.