Ingredients
2 pounds collard greens4 thick-sliced bacon strips, chopped1 cup chopped sweet onion5 cups reduced-sodium chicken broth1 cup sun-dried tomatoes (not packed in oil), chopped1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes
Preparation
Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook until onion is tender and bacon is crisp, 8-9 minutes longer. Add greens; cook just until wilted.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until greens are tender, 45-50 minutes.
