1 bunch Red Dog Farm collard greens
10 cloves Red Dog Farm garlic
1 yellow onion
1 teaspoon olive oil
Red pepper flakes, to taste
1/4 pound bacon
1/2 cup wine (any kind)
2 cups chicken broth
Salt and pepper

Cut and trim the tough stems away from the collard leaves. Stack the leaves, roll tightly and slice into ribbons. Wash the ribbons thoroughly and set aside to drain.

Dice the onion and the garlic. (Yes, this is a lot of garlic – use less if you prefer.)

Cut the bacon into 1-inch pieces. Heat the olive oil in a large deep pot over medium heat and add the red pepper flakes and bacon. Cook until the fat renders out and the bacon is getting crispy. Remove the bacon with a slotted spoon.

Add the onion and garlic to the bacon fat and turn the heat to low. Cook them slowly, stirring frequently, until soft and golden. This should take at least 10 minutes. Turn the heat lower if they begin to darken.

Add the collard greens and bacon, stirring until wilted. Pour in the wine and chicken broth and season with a little salt and pepper. Bring to a low simmer, cover, and cook about 30 minutes, until the greens are soft and tender.

When finished, remove the lid to let the pot liquor (the juice at the bottom of the pot) evaporate more. (Or not – the pot liquor is also delicious poured over rice.) Season if necessary with more salt and pepper.