- 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.