Slow-Cooked Collard Greens

Thanks to our CSA membership, we're now getting a box of fresh produce every week straight from the farm. Some of this produce is new to us, and it's been an experiment finding recipes for foods I've never cooked before. This recipe is a new one for me. I had never cooked collard greens, and while this recipe wasn't very pretty (hence, no photo), the result was actually very tasty. Kale can also be added in with the collard greens.

Slow-Cooked Collard Greens
2 large bunches collard greens
2 tbsp olive oil
1 tbsp butter
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1/2 package bacon
2 qt chicken broth, warm
2 tbsp cider vinegar
1 tsp sugar
Kosher salt and freshly ground black pepper

To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.

Place a stock pot over medium heat and add the olive oil and butter. Brown the bacon, then add the onion, garlic and bay leaves. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil turning the greens over occasionally as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the pot broth and check the seasoning, adding salt and pepper as needed. Cover and let cook for 15 more minutes. Remove the bay leaves and serve. Serves 6-8.