Rating: 5 stars
3 Ratings
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  • 5 star values: 3

"My late grandmother, Cora Meadows, always used carrots to sweeten the greens," says Designer/Illustrator Christopher Davis, who updated the recipe by using fat-free chicken broth and balsamic vinegar. We think these greens would be great over grits too.

Recipe by Southern Living December 2003

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.

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  • 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.

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