Long-Cooked Collards with Cane Syrup

Ingredients

• 1  bacon chopped
• 0.3 cup cider vinegar 
• 2.5 pounds d prewashed torn collard greens 
• 2 tablespoons cane syrup 
• 4 cups less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 1.5 teaspoons coarsely ground pepper black
• 2 cups onion chopped
• 0.3 teaspoon salt 
• 4 cups water 

Equipment

• dutch oven

Directions

1. Cook onion, garlic, and chopped bacon in a large Dutch oven over medium-high heat 6 minutes or until tender.
2. Add 4 cups water and next 5 ingredients (through salt); bring to a boil. Gradually add greens. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover; cook 1 hour or until very tender.
3. Serve with pepper vinegar, if desired.