Braised greens

A great dish to put on while you are so immersed in a novel that you can't bear to cook. A few minutes up front and then a good 40 minutes to read!
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INGREDIENTS:

2-3 cups dark leafy greens (kale, collards, spinach, etc)
3/4 cup chicken broth/stock (or water with bullion dissolved)
2 strips of bacon
1/2 sweet onion or red onion, cut into rings or thin strips (not diced or chopped)
Large saute pan with lid

DIRECTIONS:
Start your pan over medium-high heat, cut the bacon strips into one inch chunks and fry them in the pan until they are crispy, do not drain.

While the bacon is frying, chop up the onion. When the bacon is crispy, add the onion and saute until it is translucent and edges are browned. The key is to let it fry for a bit before stirring it, give it time to brown between stirs.

Add the greens in small batches, stir and coat with the bacon, while allowing them to wilt before adding more. When the greens have all been added, stir in the chicken broth and turn the heat down to medium-low.

Cover and cook for 35-40 minutes (you can read during this part, no maintenance necessary). When the time is up, taste the greens. They should still be green and tasty, not gray or slimy.