8 ounces smoked bacon, cut into thin strips (lardons)
1 cup diced onions
4 pounds collard greens, rinsed well but not dried
Kosher salt, to taste
Freshly ground black pepper
2 cups chicken stock
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon red pepper flakes, or to taste
Hot pepper vinegar, for serving
The collard greens can be made a few hours ahead of time or up to a day in advance, which will really allow the flavors to deepen. Just keep in the refrigerator until ready to serve. Then reheat over low to medium-low heat until warm.
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