Spicy Collard Greens

1 TBSP olive oil
1 tsp butter
2 slices bacon
1 large onion, chopped
3 cups chicken or turkey broth
1 pound fresh collard greens, cut into small, 1-inch pieces
1 TBSP of Sal Diablo
2 tsp of sugar

Directions: Heat oil in a large pot over medium-high heat. Add butter. Once melted, add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with Sal Diablo and sugar. Reduce heat to low, cover, and simmer for 30 minutes, or until greens are tender.