QUICK-BRAISED GREENS with BACON and SWEET ONION

Update 12/5/2009: This is VERY hard for me to say, but I would cut the bacon to half of what was required. Our bacon to greens ratio was too high (haha). It was DELICIOUS though, just too much bacon.

Recipe from Food Network, more specifically Aida. We will be trying this recipe this Thanksgiving. Wish us luck!

INGREDIENTS
1 1/2 pounds collard greens, washed, trimmed, and roughly chopped
4 ounces bacon, sliced crosswise into 1/2-inch pieces
3/4 cup minced sweet onions
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper

DIRECTIONS
1. Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
2. Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes.
3. Add onion and cook until softened, about 4 minutes.
4. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes.
5. Season with salt and freshly ground black pepper and serve.