Step 1

Remove ribs from collards and tear them into 2-inch pieces.

Step 2

In a large Dutch oven on medium-high heat, cook bacon until fat is rendered. Remove bacon to a towel-lined plate.

Step 3

Add onion and 1 teaspoon salt to bacon fat; sauté for 5-7 minutes, until onions are tender.

Step 4

Toss in collard greens and sauté until wilted. Pour in stock and apple cider vinegar. Sprinkle with remaining salt and pepper.

Step 5

Toss until fully coated. Cover pan, reduce heat to low and cook for 40-45 minutes. Stir occasionally. Top with bacon and serve.