CENTURY HOUSE TAVERN’S COLLARD GREENS

14 tablespoons unsalted butter

½ pound smoked bacon, cut into ¼-inch wide strips

1 medium yellow onion, diced

3 pounds collard greens, stemmed, washed, cut into bite-size pieces

3 tablespoons sherry vinegar, plus more if needed

2 ¼ cups chicken stock, plus more if needed

6 tablespoons maple syrup

6 shakes Tabasco

Salt

In a large saucepan, melt butter over medium-high heat. Add bacon and onions and cook until onions are translucent. Slowly add collards, stirring between each addition until collard greens soften and more can be added. When all collard greens are in the pot, add vinegar and cook until liquid reduces by half. Add chicken stock and maple syrup and cook, stirring occasionally, for 5 minutes. Add Tabasco and lightly season with salt. Simmer over medium heat 1 hour, stirring occasionally. Taste and add vinegar, maple syrup or salt as needed. If collards are not tender, continue cooking, adding water as needed. Once collards are tender, they can be served immediately, or refrigerated for up to 4 days. Makes: 6 cups Per 1/2-cup serving: 295 calories (percent of calories from fat, 69), 9 grams protein, 14 grams carbohydrates, 4 grams fiber, 24 grams fat (12 grams saturated), 52 milligrams cholesterol, 430 milligrams sodium.