Esau'S Collard Greens

• 1 pound hickory-smoked bacon, finely chopped
• 3 medium-size sweet onions, finely chopped
• 8 garlic cloves, finely chopped
• 4 (32-ounce) containers chicken broth
• 5 pounds fresh collard greens, washed, trimmed, and cut into strips
• 1 pound smoked ham, chopped, or 1 ham bone with meat
• 1/2 cup red wine vinegar
• 1 tablespoon Old Bay seasoning
• 2 teaspoons celery seeds
• 4 teaspoons sugar
• 1 teaspoon pepper
• 1/2 teaspoon salt
• Garnish: duck cracklings or pork rinds

1. Cook bacon in a 9-quart stockpot 10 to 12 minutes or until semicrisp. Add onions, and saute 5 minutes; add garlic, and saute 1 minute.
2. Stir in broth, greens, and remaining ingredients. Cook, uncovered, over medium heat 2 hours or until greens are tender. Garnish, if desired.
3. Note: Esau occasionally adds beer or dark ale to the recipe near the end of cooking and simmers until the extra liquid is reduced.

bacon, sweet onions, garlic, containers chicken broth, collard greens, ham, red wine vinegar, bay seasoning, celery seeds, sugar, pepper, salt, pork rinds

Taken from www.myrecipes.com/recipe/esaus-collard-greens (may not work)