Prep time 10 min.

Cook time 55 min.


1/2 cup diced onion

1 cup College Inn® Chicken Broth, divided

1/4 tsp. black pepper

1/8 tsp. dried red pepper flakes

1 lb. collard greens, rinsed, stems removed and coarsely shredded

1/4 cup water

2 Tbsp. cider vinegar

1/2 tsp. hot sauce

3 slices turkey bacon, cooked and crumbled


  1. Cook onion in 1/2 cup broth with black pepper and red pepper flakes in a large skillet over medium-high heat until onions are translucent. Add greens and stir until wilted.

  2. Add water and remaining 1/2 cup broth; bring to a simmer. Cover and reduce heat to low; simmer about 45 minutes or until greens are tender.

  3. Stir in vinegar and hot sauce. Sprinkle with bacon and serve with additional hot sauce, if desired.

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