3 slices of applewood-smoked bacon
1/2 cup chopped onion (I used about 1/3 of an onion)
1/4 teaspoon crushed red pepper, more for additional heat
1/4 teaspoon salt
6-10 leaves of collard greens, torn with the tough stem removed
1 cup chicken broth
1/2 cup water
1/4 cup white wine
1 1/2 tablespoons white vinegar (I used rice vinegar)
Cook until crisp, about 10 to 15 minutes.
Add the onion to the bacon drippings in the Dutch oven.
Stir in the crumbled bacon, broth, water, wine, and vinegar.
Cover, reduce heat, and simmer for 1 hours or until greens are tender.