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.
I, too, grew up in AL, but I never ate collards (I was turned off by the cooking smell). And then, I found this recipe, gave it a try, and, these are by far the best collards ever. It must be the balsamic vinegar--cancels out the smell. Wouldn't alter a thing--perfect, as is. A little cornbread on the side and I'm set.
My family is from Alabama so I have had my fair share of collard greens and these are by far the best I have ever had. Even if you don't like collard greens these will surely change your mind!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.