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It may be the second week of January but it's not too late to hasten your good fortune for 2018! This recipe hails from The South's Best Butts - not our CrossFit gals but a great cookbook by Matt Moore.
I've adapted the recipe slightly for a healthier twist.
Ingredients
6 thick bacon slices
2 tablespoons grass fed raw butter
1 large onion, diced
1 cup chicken broth
1/4 cup firmly packed brown sugar
1/2 cup (4 ounces) bourbon
1 teaspoon red pepper flakes
2 large bunches fresh collard greens, trimmed and chopped
1/2 cup apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preparation
Cut the bacon crosswise into 1/4" strips. Melt the butter in a large Dutch oven over medium; add the bacon, and cook, stirring often, 8 minutes or until crisp. Drain the bacon on paper towels, reserving the drippings in the skillet. Saute the onion in the hot drippings 3 minutes or until the onion is tender. Stir in the bacon, chicken broth, and next 3 ingredients; cook 3 minutes or until the mixture is reduced by one-fourth.
Add the collards, and cook stirring occasionally, 5 minutes or until wilted. Reduce the heat to medium-low; cover and cook 45 minutes - 1 hour or to desired degree of doneness. Stir in the vinegar, sea salt and pepper.