Adapted from foodnetwork.com.
4-6 slices bacon, cut into 1/4-inch dice (about 1 cup)
2 bunches collard greens, rinsed
1 cup diced onion
1/4 tsp crushed red pepper flakes, optional
1/2 tsp freshly ground black pepper
1+ 1/4 cup chicken stock
1/2 cup water
1/3 cup apple cider vinegar
1 tsp hot pepper sauce (I like Frank's Original.)
4 paleo-friendly andouille sausages
- Remove tough stems from collard greens, then cut into two-inch ribbons by stacking several leaves, rolling them, then cutting them crosswise. Repeat until all leaves are cut.
- In a large, deep skillet or a stock pot, add bacon and saute over medium-high heat until crispy, about 5-10 minutes. Transfer bacon onto a paper towel to drain.
- Remove all but about 2 Tbsp bacon fat from skillet. Add onion and saute until translucent, about 5 minutes.
- Add crushed red pepper, black pepper, and collards. Saute over medium heat until collards wilt, stirring every 2-3 minutes. Add 1 cup chicken stock and water, stir, then cover and simmer for 30-45 minutes.
- Remove the lid. If all of the moisture has boiled down, add about 1/4 cup of chicken stock and stir. Increase the heat to high, and add vinegar and hot sauce. Stir and let flavors blend for 1-2 minutes.
- While collards cook, prepare sausage according to package directions.
- To serve, transfer the mixture to a bowl or divide among individual plates. Sprinkle with bacon and serve with additional hot sauce, if desired. Serve with sliced sausages.