Long-Cooked Collards with Apples and Bacon

In a deep 12-inch skillet, melt butter over medium heat. Add apples and thyme, stirring to coat. Spread evenly; cook 7 minutes or until browned and tender, turning once. Remove from skillet and set aside.

In the same skillet, cook bacon over medium heat until crisp. Leaving drippings in skillet, transfer bacon to paper towels; crumble and set aside. Add onion to skillet; cook, stirring occasionally, until softened and just golden, about 10 minutes. Stir in garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Using tongs, add collard greens to skillet, about 2 cups at a time, folding greens into onion mixture. When all the greens have been incorporated, add about 1 1/2 cups chicken broth, leaving 1 inch of greens not submerged. Increase heat and bring to boiling; reduce heat and simmer until tender but not mushy, 30 to 45 minutes.

Stir vinegar and a few dashes hot sauce into greens. Gently stir in apples. Season with salt and black pepper. Top with bacon before serving.