Greens With Bacon

Serves 2. 

1/2 pound Red Dog greens (turnip greens and/or chard; collards or kale would also work)
3 strips bacon
1/4 cup chopped onion
1 clove garlic, mashed and minced
1/8 teaspoon freshly ground black pepper
Pinch red pepper flakes
1/2 cup chicken stock
Salt, to taste
Hot pepper sauce, or pepper vinegar, optional

Remove any thick stems from the greens and discard them. Chop the leaves.

Dice the bacon into 1-inch pieces. In a large saucepan or Dutch oven over medium heat, cook the bacon until it begins to brown and some of the fat has rendered.

Add onions and continue cooking, stirring, until onions are softened. Add the minced garlic, black pepper, and red pepper flakes and cook for 1 to 2 minutes longer. Add the chopped greens a handful at a time, letting each addition wilt a bit before adding more. Add the chicken broth and bring them back to a boil.

Reduce the heat to low and simmer for about 45 minutes to 1 hour. Stir the greens occasionally. Taste and add salt, as needed. Serve and enjoy!