Collard Greens and Cornbread

Ingredients
2 pounds fresh collard greens, washed and chopped
4 cups chicken broth
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1 tablespoon apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)

For the Cornbread
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
1 egg
¼ cup melted butter

Instructions

1. In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pot.
2. Add onion and garlic, sautéing until soft and fragrant.
3. Pour in chicken broth, then add collard greens a handful at a time, stirring as they wilt.
4. Season with salt, pepper, red pepper flakes, and vinegar. Cover and simmer for 45–60 minutes, stirring occasionally, until tender and flavorful.
5. While the greens cook, prepare the cornbread. Preheat oven to 400°F (200°C) and grease a cast-iron skillet.
6. In a bowl, combine cornmeal, flour, baking powder, and salt. Add buttermilk, egg, and melted butter, stirring just until blended.
7. Pour batter into the hot skillet and bake for 20–25 minutes, until golden brown.
8. Serve warm collard greens with a side of buttered cornbread—true Southern comfort on one plate.