*Southern Style Collards

Prep: 10 min

Cook: 30-40 min

• 14 oz frozen chopped collards
• 1 med yellow onion
• 1 Tbsp minced garlic from jar
• 3 strips thick bacon 
• 4 c water + 4 tsp Better Than Bouillon Chicken 

(You may also use any chicken broth you like.  If you have low sodium, you will need to add more salt.)

• 1 tsp sugar 
• Dash Red Pepper Flakes 
• Dash extra sea salt

Chop bacon into small bite-size pieces.  Dice onion in small pieces.  If using fresh garlic instead of jarred, mince about 3 cloves very fine.  Place bacon, onion, and garlic in a nonstick pot, or more preferably, an enamel coated cast iron pot. 

Begin cooking on high heat.  When onions are almost translucent (about 4-5 minutes) add collards, chicken broth, sugar, salt, and red pepper flakes.  Return to a boil.  If using cast iron, reduce heat to low and continue to simmer until done.  If using a regular pan, leave on medium heat to maintain a good boil.  Probably 30-40 minutes.  Be careful not to overcook. 

You may want to taste them around 15 minutes to see if you need any more salt.  Check again at 30 minutes to see if they are almost done.  Once you have cooked them a couple times, you will know how long they take on your stove so you won't have to check as much.

Once done, serve with cornbread and pepper sauce (if you like them to have a bite!).  Enjoy!