Southern Collard Greens
4 slices bacon, cut into 1/4-inch pieces
1 medium sweet onion, diced
3 garlic cloves, minced
6 cups Kettle & Fire Chicken Bone Broth
2 bunches fresh collard greens, stemmed and roughly chopped (about 2 pounds)
Freshly ground black pepper
Adjust an oven rack to lower-middle position and heat the oven to 350°F.
Cook bacon in a large Dutch oven over medium-high heat for about 2 minutes until the fat starts to render.
Stir in onions and a pinch of salt. Cook until the onions are softened, about 5-7 minutes. Add garlic and stir for 30 seconds.
Add bone broth and bring to a simmer. Add the greens, a handful at a time, until wilted.
Cover and place the pot in the oven. Cook for 45 minutes or until the greens are tender.
Remove from oven. Season with more salt and black pepper. Serve with hot sauce.