Ingredients:
nitrate-free bacon - 4-6 slices, cut into 1/4-inch dice (about 1 cup)
collard greens - 2 bunches, rinsed
onion - 1 cup, diced
crushed red pepper - 1/4 tsp, optional
freshly ground black pepper - 1/2 tsp
chicken stock - 1 1/4 cups
water - 1/2 cup
apple cider vinegar - 1/3 cup
hot sauce (Frank's Original) - 1 tsp
paleo-friendly andouille sausages - 4
Preparation:
-Remove tough stems from collard greens, then cut into two-inch ribbons by stacking several leaves, rolling them, then cutting them crosswise. Repeat until all leaves are cut.
-In a large, deep skillet or a stock pot, add bacon and saute over medium-high heat until crispy, about 5-10 minutes. Transfer bacon onto a paper towel to drain.
-Remove all but about 2 Tbsp bacon fat from skillet. Add onion and saute until translucent, about 5 minutes.
-Add crushed red pepper, black pepper, and collards. Saute over medium heat until collards wilt, stirring every 2-3 minutes—about 10 minutes total. Add 1 cup chicken stock and water, stir, then cover and simmer for 30-45 minutes.
-Remove the lid. If all of the liquid has boiled down, add remaining 1/4 cup of chicken stock and stir. Increase the heat to high, and add vinegar and hot sauce. Stir and let flavors blend for 1-2 minutes.
-While collards cook, prepare sausage according to package directions.
-To serve, transfer the mixture to a bowl or divide among individual plates. Sprinkle with bacon and serve with additional hot sauce, if desired. Serve with sliced sausages.
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