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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.
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.
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