Sauteed Collard Greens

Trim the thick stems from the collard greens. Stack several leaves, roll them up tightly and slice them into 1-inch strips. Set the greens aside. Editor's Tip: Make sure to wash the greens before preparing them, to get off any dirt.

In a very large skillet, cook the bacon over medium-low heat until it's crisp. Using a slotted spoon, remove the bacon from the skillet and put it on paper towels. Drain the pan, reserving 3 to 4 tablespoons of the bacon drippings in the skillet.

Add the onion, garlic and red pepper flakes to the pan, and cook until the onions are tender, three to four minutes. Gradually add the prepared collard greens to the skillet, adding more once the previous greens have wilted. Once all the greens have wilted, add the chicken broth, vinegar, salt and pepper. Cook, uncovered, until the greens are very wilted and tender, and the liquid is absorbed.

Top the greens with the cooked bacon, and serve.