My modern take on our long-loved family recipe bumps the health factor of these super-nutritious greens up even higher. Unfiltered apple cider vinegar adds friendly bacteria, vitamins, minerals, and nutrients. Coconut oil has antifungal and antibacterial properties, and adds a rich, full taste to greens. Raw honey adds vitamins, minerals, antioxidants, and amino acids. And finally, uncured bacon eschews harmful added nitrates.
4–6 slices uncured bacon
1 large bunch collard greens, chopped (about 8–10 cups)
½ cup raw, unfiltered apple cider vinegar
1 tablespoon coconut oil
2–4 tablespoons raw honey
½ teaspoon sea salt, plus more to taste
Cover the bottom of a large, heavy-bottomed pot with bacon and fry over medium-high heat. When it’s crispy, crumble the bacon in the pot. Add collards and fry in bacon grease for 15–30 seconds. Add enough water to cover greens, about 6 quarts. Stir in apple cider vinegar, oil, and honey. Simmer, uncovered, until liquid reduces significantly and greens are tender, about 2 hours. Add additional vinegar, honey, and salt, to taste.