Lynne Sawicki’s Collards with Maple Bacon Vinaigrette

In a large saucepan, combine collards and chicken stock. Cook over medium heat for 10 minutes.

Meanwhile, render bacon in a large skillet. When pieces are crispy, remove from fat and keep warm. Reserve bacon fat.

In a small bowl, combine shallots, vinegar and maple syrup. Using a fine strainer, pour hot bacon fat over shallot mixture. Stir vigorously until combined. Stir into the pot of collards and serve, topping each serving with the reserved bacon pieces.