Quick Collards with Bacon & Onions
1/2 lb Hatfield Chef Signature Bacon (SKU: 2231), diced
1 1/2 lbs collard greens, washed, trimmed, and roughly chopped
2 ea Spanish onions, small dice
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.