Makes 10 to 12 servings Total time: 3 Hours,
12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
3/4 pound smoked ham, chopped
6 garlic cloves, finely chopped
2 (32-ounce) containers chicken broth
3 (1-pound) packages fresh collard greens, (bunches) washed and trimmed
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
1. Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.
TIP :
Leftovers can be frozen up to 3/4 weeks .
Heart healthy
