Bacon Collard Greens

2 lbs collard greens

4 thick sliced bacon strips, chopped

1 cup chopped sweet onion

5 c reduced sodium chicken broth

1 cup sundried tomatoes

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp crushed red pepper flakes

1. Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook until onion is tender and bacon is crisp, 8-9 minutes longer. Add greens; cook just until wilted. 

2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until greens are tender, 45-50 minutes.