📖 Instructions

1. First, crisp that bacon! In a large pot or Dutch oven over medium heat, cook bacon (or turkey bacon) until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot. I cannot stress enough how important the bacon is!
2. Now, the aromatics! Add diced onion and minced garlic to the pot with the bacon grease. Cook until softened and fragrant, about 5 minutes. Stir often to prevent burning; nobody wants burnt garlic!
3. Add the greens! Stir in chopped collard greens. If using frozen greens, make sure they're thawed and squeezed dry first. Cook, stirring occasionally, until the greens have wilted slightly, about 5 minutes.
4. Pour in the broth! Add chicken or vegetable broth to the pot. Bring to a simmer, then reduce heat and cover. Let it simmer for at least 30 minutes, or up to an hour, until the collard greens are tender.
5. Time for flavor! Stir in apple cider vinegar, smoked paprika, and cayenne pepper (if using). Taste and adjust seasonings as needed. Remember, you can always add more, but you can't take it away!
6. Cream it up! Stir in cream cheese until melted and smooth. This adds a wonderful creaminess and richness to the soup. For real guys, you have to try this one!
7. Almost there! Crumble the cooked bacon and add most of it back to the pot, reserving some for garnish. Stir to combine. This brings it all togeher.
8. Serve and enjoy! Ladle the soup into bowls. Garnish with the reserved crumbled bacon and a dollop of sour cream or Greek yogurt, if desired. Now dig in and savor the flavors!