1 bunch collard greens
4 slices turkey bacon (Go ahead and use real bacon if you are feeling naughty)
1 tbsp. extra virgin coconut oil (or olive oil if you prefer)
1 small onion
1 tbsp. coconut vinegar (Use apple cider vinegar if you want; I’m just super into the health benefits of coconut right now)
1 tbsp. maple syrup
1/4 tbsp. hot red pepper flakes
1 cup low-sodium chicken broth
1 tbsp. minced garlic

Remove stems and center ribs from greens and discard. Cut the greens into bite-sized strips. Cook up your bacon; I like mine crispy. Chop it up and set it aside.

Chop up your onion and put it in the pan with the oil for about 2 minutes until soft. Add all the rest of your ingredients except the bacon and let it cook for half an hour or until the liquid is pretty much gone. Add your bacon and dish up.

Submitted by: Paige Dunn