Ingredients

  • 2 lb. Collard Greens
  • 4 strips thick-sliced Bacon, strips, chopped
  • 1 cup sweet Onion, chopped
  • 5 cups reduced-sodium Chicken Broth
  • 1 cup Sun-dried Tomatoes, chopped
  • ½ tsp. Garlic Powder
  • ¼ tsp. Salt
  • ¼ tsp. Italian Red Pepper Flakes
Instructions

  1. Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.