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I love collards greens, but I get sick of watching the dumb things cook for hours before you can eat them. This recipe is a combination of hints and I've tested it a couple of times. Even non-BBQ fanatics have loved it.

2 Pounds collard greens, washed, stems and center veins removed.
Bacon grease or oil
1/2 pound bacon, diced and cooked crisp
One small white onion, diced
One clove garlic, minced
1/2 cup chicken broth (I use chicken base)
1/4 cup balsamic vinegar
1-2 tsp Crystal Hot sauce

Bring a big pot of salted water to a rolling boil.

Clean and devein collards, then roll them up like a cigar and cut across bundle into 1/2 to 1 inch strips (Like slicing salami)

Drop collards, all at once, into boiling water and cook for seven minutes.

Remove collards from boiling water and put immediately into a pan filled with ice water. Stir to cool rapidly

Remove collards from water when they are cool and squeeze out as much water as you can with your hands. Set collards aside. You can refrigerate at this point for a day before you finish cooking them. No problem. Notice the bright green color, instead of the usual pasty color of cooked greens.

When ready to cook, heat bacon grease in large frying pan. Add onion and cook till translucent. Toss in bacon to warm it. Clear a spot on the pan, and saute chopped garlic for a couple of minutes, till it smells fragrant and turns light brown.

Toss in the collards, stirring to separate them. Use a spatula to lift bacon/onion/garlic mix from the bottom and incorporate it into the greens.

Pour in chicken broth, balsamic vinegar and hot sauce. Cook, uncovered, until the liquid reduces a bit, and then serve.

This mix works really well refrigerated and then reheated the next day. Just put it in a shallow pan, heat in oven and serve.

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OK, since you started it... My favorite way with collards is to cut them up as you describe. Then, take a smoked turkey leg, or a smoked ham shank (not hock) and simmer it for an hour with dried minced onions, dried pepper flakes, and cracked black pepper. Add collards and simmer for another hour. Remove meat and keep warm. Remove collards from broth with a slotted spoon or spider and place on a warm plate and top with the meat. Use Frank's hot sauce liberally while chowing down!

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