Yield
Makes 6 to 8 servings

"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.

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

Denise1420's Review

sneakyweasel
October 08, 2013
N/A

JoeJoesMom's Review

Denise1420
November 15, 2010
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.

sneakyweasel's Review

JoeJoesMom
August 29, 2009
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! Try them!