Main

• Cook bacon in a large Dutch oven over medium heat until golden and crackling, about 8 minutes.
  4 strip bacon
• Transfer bacon to a plate, leave fat in pot, add diced onion and sauté until translucent, about 4 minutes. Stir in minced garlic and red pepper flakes; cook 30 seconds until fragrant.
  1 medium yellow onion, 3 clove garlic, 1 tsp red pepper flakes
• Add Worcestershire sauce, sugar, salt, and black pepper, stirring to coat the onions in a glossy mix.
  1 Tbsp Worcestershire sauce, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper
• Add chopped collard greens and toss until wilted. Pour in chicken stock, bring to a simmer, cover, reduce heat, and cook until tender with a slight bite, 45–60 minutes.
  2 lb collard greens, 4 cup chicken stock
• Stir in crumbled bacon and apple cider vinegar, simmer uncovered 5 minutes, then remove from heat and let rest briefly.