Collard Greens

Ingredients

• 1 bunch collard greens, well washed
• 1 teaspoon olive oil
• Big pinch red pepper flakes, to taste
• 1/4 pound bacon, cut into 1-inch pieces
• 5 or 6 cloves garlic, chopped
• 1 onion, chopped
• 2 cups broth or water
• Salt and pepper
• 1/2 teaspoon chipotle pepper, optional but recommended

Directions

1. Trim away the firm center ribs from the collard leaves. Pile the leaves together, roll them the long way, then cut across the roll to make thin strips.
2. Warm the olive oil in a large, deep pot set over medium heat. Add the red pepper flakes and bacon, then cook until the bacon has released its fat and is starting to crisp. Lift the bacon out with a slotted spoon and set it aside.
3. Add the garlic and onion to the pot, then reduce the heat to low. Cook, stirring often, until they turn soft and golden, at least 10 minutes. If they start to brown too quickly, turn the heat down so they do not darken.
4. Add the collards by the big handful, stirring after each addition until the greens slump down. Return the bacon to the pot. Pour in the broth or water, then add a little salt and pepper. Go easy on the salt here, since the greens will shrink as they cook and the seasoning will become stronger. Bring everything to a gentle simmer, cover the pot, lower the heat, and cook until the collards are as tender as you like them. Twenty to 30 minutes is a good range.
5. Taste and adjust the salt and pepper. If you want the smoky heat, stir in 1/2 teaspoon or more minced chipotle in adobo.