Ingredients
Method
- Heat the oil in a cast iron pot over medium heat. Add the onion and garlic and cook for 3 minutes until translucent. Add the bacon and cook until golden but not crispy.
- Add the chopped collard greens and apple cider vinegar. Toss to combine. Add the stock and bring the greens to a simmer. Cook for 45 minutes to an hour until the greens get very soft. Season for salt and pepper.
