Collard Greens

Wash collard greens thoroughly, remove and discard the tough stems, and chop leaves into bite-sized pieces. Dice the onion and mince the garlic.

Heat olive oil in a large pot over medium-high heat. Add the protein (bacon, ham, or sausage) and cook until browned and rendered, about 5–7 minutes. If using tempeh, cook until lightly browned. For a vegetarian version without bacon, skip this step and sauté aromatics directly in oil.

Add diced onion to the pot and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.

Add the chopped collard greens in batches, stirring and allowing each batch to wilt before adding more, about 5 minutes total.

Pour in the broth, apple cider vinegar, sugar, red pepper flakes, bay leaves (if using), and optional vegetables (carrot, sweet potato, or okra). Stir well.

Bring to a simmer, then reduce heat to medium-low. Cover and cook for 30–40 minutes, stirring occasionally, until greens are tender and broth has reduced slightly.

Taste and adjust seasoning with salt and black pepper. Remove bay leaves if used. Serve hot as a side dish.