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.