Step 1

Remove the greens from the stems and tear into bite-sized pieces.

Step 2

Wash greens thoroughly in a large bowl or in your salad spinner.*

Step 3

Add the bacon to a large pot and cook over medium heat for 10 minutes to render the fat.

Step 4

When the bacon is crispy, transfer it with a slotted spoon to a plate lined with paper towels.

Step 5

Add the diced onion to the pot and reduce the heat to medium-low. Cook onions for 5 to 7 minutes until soft and translucent. Be sure to stir occasionally.

Step 6

Add the sliced garlic and cook for 1 minute or until it becomes aromatic.

Step 7

Deglaze by adding the cider vinegar. Scrape the bottom of the pot with a heat-resistant rubber spatula to release all that flavor from cooking the bacon.

Step 8

Keep the heat at medium low and add half of your greens (or as much as you can fit in your pot) and chicken stock. Cook them down until you can add the rest of the greens to the pot.

Step 9

Add hot sauce, brown sugar, kosher salt, black pepper, red pepper flakes, and toss everything together with a pair of tongs.

Step 10

Cover the pot and cook the greens over low heat for 45 minutes to 1 hour, tossing occasionally. The greens should be soft and tender, but not mushy.

Step 11

Transfer greens using a slotted spoon to a serving platter, top with your crispy bacon, and be transported right to the Great American South!