2 bunches of collards, washed and chopped

1 onion, large diced

12 oz bacon, chopped

2 JAZZ™ apples, large diced

3 cups beef broth

2 tsp kosher salt

½ tsp smoked paprika



Preheat a cast iron pot.

Cook bacon until golden and slightly crispy.

Stir in onions and cook for 2 minutes or until tender.

Add in apples and cook for 2 minutes.

Stir in salt and paprika.

Add collards and place a lid on the pot to steam down for 2 minutes.  Remove lid and stir to combine.

Add beef broth and simmer without a lid for approximately 1 hour or until almost all of the liquid is gone.

Serve warm!