Ingredients

serves 8

　　2 bunches collard greens, stemmed

　　3 tablespoons vegetable oil

　　1/2 red onion, sliced

　　3 slices bacon, cut crosswise into 1/4-inch strips

　　2 tablespoons cider vinegar

　　1 cup homemade or low-sodium store-bought chicken stock

　　

Step 1

Working in batches, stack the greens; cut crosswise into 2-inch-thick strips. Gather the strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer the greens to a colander using a slotted spoon; let drain. Repeat until the greens are free of grit.

　　

Step 2

Heat the oil in a very large skillet over medium-high heat. Add the onion and bacon; cook until the onion is translucent, about 4 minutes. Add the greens; cook, stirring, until the greens begin to wilt and are reduced in volume.

　　

Step 3

Raise heat to high; add the vinegar. Cook, scraping up brown bits from the bottom of the skillet, until the vinegar has evaporated, about 1 minute.

　　

Step 4

Add the stock; reduce heat. Simmer, covered, until the greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.