Makes about 4 servings
4 slices bacon
1⁄2 red onion
3 cloves garlic
1 pound greens (such as chard, kale, spinach, or beet greens) 2 tablespoons cider vinegar
3 tablespoons Baird Farm maple syrup (amber or very strong dark) 2 ounces vegetable or chicken broth
1⁄2 teaspoon kosher salt
Roughly chop the bacon, onion, garlic and greens. Remove any tough stems from the greens in the process and rinse them well if not already washed.
In a large pan over medium heat, add the bacon and cook until just crispy, about 5 minutes. Remove the bacon from the pan, leaving behind the bacon fat, and set aside. Lower the heat a little and add the onion to the pan and cook until soft, about 6-7 minutes. Add the garlic and cook for another minute. Now pour in the vinegar, maple syrup, and broth then season with salt.
Start adding the greens to the pan a few handfuls at a time, stirring after each addition. Continue adding greens as they wilt down until they’re all in the pan. Allow the greens to cook about 5 minutes or so until tender and the liquid has reduced in half. Then top with the bacon and serve.