• 2 large bunches fresh collard greens (or one 16 oz. bag)
  • 4 slices bacon, cut in 1” pieces
  • 1 tablespoon olive or canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1½ teaspoons paprika Pinch red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup aromatic white Finger Lakes wine -Riesling or Gewürztraminer
  • ¼ cup apple cider vinegar

If using fresh collard greens, remove tough stems and center veins. Chop greens into ½” inch pieces,or chiffonade the greens: evenly stack 7-8 collard leaves, tightly roll the leaves,then slice, perpendicular, into thin ribbons.

Wash bagged collard greens thoroughly, drain, and chop into ½”pieces. Heat bacon in a large skillet over medium heat for 2-3 minutes. Reduce heat and add oil, onion, garlic, paprika,red pepper flakes, salt and pepper.

 Add more oil if necessary. Sauté until onions are soft, fragrant, translucent,and just beginning to brown, 5 to 7 minutes.

Add collard greens, stirring constantly until soft and leaves are well-coated, about 5 minutes.

Add broth and Finger Lakes wine and bring to a slow boil. Reduce heat to low, cover and simmer until greens are tender, 20-30 minutes.

Once greens are tender, add vinegar and season with salt and pepper to taste.