- 4 bacon slices
- 1 large carrot, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 to 3 tablespoons balsamic vinegar
- 4 (1-pound) packages fresh collard greens, washed, trimmed, and chopped
- 1 1/2 cups low-sodium, fat-free chicken broth
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How to Make It
Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.
Cook carrot in hot bacon drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Add onion, and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize. Add garlic; cook, stirring constantly, 30 seconds. Add balsamic vinegar, and cook 30 seconds. Add collards, crumbled bacon, broth, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until collards are tender.