1 pound collard greens, blanched
3 slices bacon
1 Tablespoon butter
1/2 cup onion, sliced
1 Tablespoon red wine vinegar
1/3 cup chicken broth
1 teaspoon sugar
Salt and pepper
Blanch collards 10-15 minutes (see notes below), then cool under water, pat dry and cut into ribbons. (I don't do the cooling and drying part...)
Fry bacon and remove from pan.
Add butter and onion.
Sauté until onion softens.
Add vinegar, broth and sugar, stirring well.
Add greens and crumbled bacon, stirring until moisture is evaporated.
Season with salt and pepper to taste.