Bacon: The Key to Making any Vegetable Taste Better

Growing up there was a long list of vegetables I didn't care for, then I started making them for myself and learned a secret that works for just about anything--bacon.  This method is the base of many of my vegetable sides.  It also works with turkey bacon, but you may need more olive oil.

Ingredients
3 slices of bacon, cubed
splash of olive oil
1/2 sweet onion, diced
clove of garlic, minced
1 cup of broth (I alternate between chicken, beef, vegetable, or seafood depending on what the main course is)
3 cups fresh or frozen vegetables (should be about 2-3 times the quantity of water.  I usually just stuff the pot until I can't fit anymore.  They cook down). 
Salt, pepper and other spices to taste

Directions

1. Add bacon and a splash of olive oil to a medium sized pot over medium to medium-low heat.  Slowly cook bacon until you render fat and the bacon is firm but not completely browned. 
2. Raise the heat to medium and sweat onions and garlic in the oil and fat mixture until the onions are translucent and the garlic is aromatic, scraping any bits from the bottom of the pot. 
3. Add broth and the vegetables, then bring to a boil.  Once they begin to boil, add a little salt, then cover and cook.*
4. After they reach the desired texture, season with salt and pepper to your taste. 

*How long the vegetables cook depends on the vegetable and what texture you like them.  For green beans, I cook about 10 minutes, but for collard or mustard greens I reduce the heat to medium-low and cook for at least an hour.  I don't use this method to cook spinach or cabbage.