Recipe from Taste of Home
What you need:
2 lbs collard greens
4 thick sliced bacon strips (chopped)
1 cup sweet onion (chopped)
5 cups chicken broth
1 cup sun-dried tomatoes (not packed in oil, chopped)
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp crushed red pepper flakes (optional)
How to make it:
Trim thick stems from collard greens, coarsely chop leaves.
In a Dutch oven, saute bacon for 3 minutes.
Add onion, cook for 8 to 9 minutes or until onion is tender and bacon is crisp.
Add greens, cook just until wilted.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat, cover and simmer for 45-50 minutes or until greens are tender.