Directions

1. Heat butter in a large rondeau or pot. Over medium heat. Cut bacon into a rough 1/2-inch dice and add to the rondeau. Thinly julienne the yellow onion and add to the bacon and butter. Continue to cook until onions are soft and bacon starts to get crispy. Add the garlic and stir continuously for 1-2 minutes to prevent burning.
2. Add Worcestershire, hot sauce, brown sugar, apple cider vinegar, and chicken base and stir well until mixture is well incorporated.
3. Add the cleaned and chopped collards and toss well. Sauté this mixture for 2-3 minutes until the greens start to wilt.
4. Add the water and bring to a boil. Reduce heat to low and allow to simmer for 1 hour. Cut off the heat and add 1 tsp. sea salt. Stir well and taste. Adjust with additional tsp of sea salt if needed.
5. Remove from heat and place in container. Serve immediately or store refrigerated for up to 4 days.