1 tsp olive oil

2 slices bacon, cut crosswise into 1/2 in (13 mm) pieces

1 medium sweet onion, halved and thinly sliced

3 garlic cloves, minced

1/4 tsp red pepper flakes

4 oz (115 g) ham steak, cut into½ in (13 mm) dice (about 1 cup)

3 cups (710 ml) low ­sodium chicken broth

2 lb (910 g) collard greens, stems and ribs removed, leaves cut into 1/2 in (13 mm) ribbons

2 tsp apple cider vinegar

Salt and cracked black pepper

Hot sauce, preferably Crystal, for serving

1.

In a Dutch oven or large pot over medium heat, warm the oil. Add the bacon and cook until just starting to crisp, 3 to 4 minutes.

2.

Add the onion and cook, stirring occasionally, until golden brown and starting to soften, about 6 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the ham steak.

3.

Add the broth and collard greens, increase the heat to medium-high, and bring to a boil. Lower the heat to medi­um-low and cook, uncov­ered, until the greens are very tender, about 30 minutes, stirring occasionally.

4.

Stir in the vinegar and season with salt and black pepper. Serve immediately, seasoning individual serv­ings with hot sauce.