Jalapeño Collard Greens
4 slices bacon 1 large onion, chopped 4 cloves garlic, minced 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon red crushed pepper flakes 1/4 jalapeño pepper (you can increase to 1/3) 2 bunches of collard greens (1 pound) cut into 2-inch pieces
  1. In a separate frying pan, cook the bacon over medium-high heat until crisp. Remove from the pan and place on paper towels to drain. Crumble and set aside.
  2. Pour the oil from the bacon into a medium-sized pot and cook the onion until tender.
  3. Add the garlic, jalapeño, and bacon and cook for a minute.
  4. Add the collard greens and cook until they start to wilt.
  5. Pour in the chicken broth and season with the salt, pepper, and red pepper flakes. Add a little water if necessary, to partially cover the greens.
  6. Reduce the heat, cover and simmer for 45 minutes until the greens are tender.