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- 1 Cup onion, diced
- 6 Slices bacon, cut into 1" pieces
- 3 garlic cloves, thinly sliced
- 2 Cups bone broth (page 188 or 189)
- 2 Tsp apple cider vinegar
- 2 Bunches collard greens, destemmed and thinly sliced
- 1/2 tsp. salt
1. In 6 - quart saucepan or dutch oven, add bacon pieces. Cook until crispy; remove with slotted spoon and set aside.
2. Place onion and garlic in the same pot and cook in bacon fat for 8 minutes or until onions begin to caramelize.
3. Turn heat to low and add broth, ACV, salt, and collards. Stir to combine.
4. Cover and simmer 30–45 minutes. If there is still excess liquid during this period emove move lid and let cook 5–10 more minutes.
5. Add bacon pieces back to pot and stir to combine.
6. Add salt to taste if needed and serve.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.