THE BEST Collard Greens, Southern-Style

Recipes for me are... a guideline in experimentation. Ingredients are modified according to what I have on hand, what needs to go first, and what I feel like savoring. Measurements are similarly modified and executed with a flagrant disregard for accuracy. Obviously, duplication is an impossibility. I copy the bits and pieces of other recipes that inspire me and, if I succeed, attempt to recollect all my alterations in this collection. Failing that, I fall back to the original--if I remembered to include it! ~Kory Jesslyn

2 tablespoons olive oil

2 strips of thick-sliced bacon (or fully cooked smoked turkey leg)

½ large sweet onion

2 tsp minced garlic

1 tsp hot sauce, then more to taste

1 tsp red pepper flakes

1.5 tsp Ground pink Himalayan salt, to taste

1 tsp Fresh, coarsely ground black pepper, to taste

4 to 6 cups chicken stock (I start with 4 and then add more as the liquid cooks off)

1 tbsp brown sugar

2 tbsp apple cider vinegar

3 lbs washed collard greens, destemmed, cut into strips

Note: Ingredients may have been altered from the original.

Directions at theoffdayadventurer.com

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