- 1–2 tablespoons bacon fat or olive oil
- 7 cups collard greens, sliced into ¼-inch pieces (can substitute kale or kohlrabi leaves)
- ½–¾ teaspoon kosher salt
- ½ cup chicken broth
- ½ fresh lemon
- Hot Pepper Vinegar (see separate recipe)
In a large skillet, heat the fat over medium heat. Add the greens and salt into the pan. Sauté until the greens begin to wilt. Pour in the chicken broth, cover and braise for 7–10 minutes.
Add a squeeze of fresh lemon and adjust the seasonings.
Serve with hot pepper vinegar.