- 6 slices bacon
- 4 cup chicken broth
- 1 clove garlic
- 1 bunch fresh collards or 1 bag of fresh prewashed collards
- Red pepper flakes
Brown bacon in skillet until crisp and set aside to drain. Sauté minced garlic in bacon fat. Rinse, drain, and chop collards into 1 inch sections removing the stems. Wilt collards in bacon grease. Once collards are wilted, add chicken broth. Season with the red pepper flakes to taste and cook on low heat for about 30 minutes or until tender.