Start by cooking 3 slices of applewood-smoked bacon slices(not pictured) in a dutch oven until crisp. Remove bacon and crumble. Then saute 1/2 c chopped onion in bacon drippings for 2 minutes. Add 1/2 t of crushed red pepper flakes, 1/4 t salt, and 16 oz of packaged, prewashed greens of your choice. Cook until slightly wilted.
Next, add 1/4 cup of dry white wine, 1/2 c water, 1c. of low-sodium chicken broth, 2 T cider vinegar.
Toss in crispy crumbled bacon.
Cover and simmer on low-heat for 1 hour or until greens are tender.
I served the greens with some oven baked french fries. I simply cut the potatoes into 1/2 inch slices and brushed with olive oil. Sprinkled on some sea salt and favorite spices. Then bake at 400 degrees for 30 minutes.