Recipes from The Culinary Edge cooking show - CETV

Ingredients

• 6 slices bacon, cut into 1/4-inch-wide pieces
• 1 medium red onion, halved and sliced pole to pole into 1/4-inch slices
• 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
• 1/8 teaspoon red pepper flakes
• 2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed
• 1 cup low-sodium chicken broth
• 1 cup water
• Table salt
• 3–4 teaspoons cider vinegar
• Ground black pepper