1 lb. hickory-smoked bacon, finely chopped
3 medium-size sweet onions, finely chopped
8 cloves garlic, crushed
4 (32-oz.) containers chicken broth
5 lbs. fresh collard greens, washed, trimmed and cut into strips
1 lb. smoked ham, chopped or 1 ham bone with meat
1/2 cup red wine vinegar
1 Tbsp. Old Bay seasoning
2 tsp. celery seeds
4 tsp. sugar
1 tsp. pepper
1/2 tsp. salt
Garnish: duck cracklings or pork rinds
Cook bacon in a 9 quart stockpot 10-15 minutes or until semicrisp. Add onions and sauté 5 minutes, add garlic sauté 1 minute.
Stir in broth, greens and next 7 ingredients. Cook, uncovered over medium heat 2 hours or until greens are tender. Garnish if desired.
Some times I add beer or ale to the greens near the end of cooking and simmer until the extra liquid is reduced.
Of course this is good served with Southern cornbread and roast pork with a side dish, with a dessert.
Makes 10-12 servings