‘Grandma’s Green Magic’—they simmer all day, but everyone agrees it’s worth every minute of the wait!

1. In a large pot, cook the bacon over medium heat until crisp. If using a ham hock, add it to the pot and cook for about 5 minutes to render some fat.

2. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Add the collard greens to the pot, stirring to coat them in the rendered fat and onion mixture.

5. Pour in the chicken broth and add the apple cider vinegar and red pepper flakes.

6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

7. Simmer the greens for about 45 minutes to 1 hour, or until they are tender.

8. Season with salt and pepper to taste before serving.

For a vegetarian version, omit the ham hock or bacon and use vegetable broth instead of chicken broth. You can add smoked paprika to impart a smoky flavor. For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce. If you prefer a slightly sweeter taste, try adding a tablespoon of brown sugar or molasses to the pot.