Hearty collard greens -- with salty bacon and the tang of apple cider vinegar -- are a great saucy side dish for roast chicken and crispy potatoes.

Serves 3 to 4.

4 slices thick-cut bacon, sliced into half-inch-wide strips
1/2 yellow onion, diced
2 cloves garlic, minced
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup apple cider vinegar
1 pound collard greens, stemmed and cut into 1-inch-wide strips
1 cup chicken stock

In a large saucepan over medium-high heat, cook bacon until fat has rendered, but not until crisp. Add onion and saute until golden. Add garlic, sugar, salt, black pepper and red pepper flakes, and cook one minute, until fragrant. Add apple cider vinegar, scraping bottom of pan to release any fond that has formed. Reduce heat to medium-low and add collard greens and stock. Simmer until collard greens are wilted and tender and liquid has reduced by half.

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