1lb collard greens
1tbsp olive oil
1 pinch red pepper flakes
3 slices of bacon
1 large chopped onion
2 minced garlic cloves
3 cups of chicken broth
In a large pot over medium heat, heat oil and cook bacon unitl crisp. Once cooked, remove from the pan and crumble. Dump crumbles back in pan.
Add onion. Saute in pan for about five minutes.
Add garlic to onions and bacon. Cook garlic for a few minutes before adding the collard greens. Fry until greens wilt.
Pour in chicken broth, salt, pepper, and red pepper flakes. Stir. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.