SIDES SLOW-BRAISED COLLARD GREENS

RECIPE CREATED FOR : Cast Iron Dutch Oven
COOK TIME: Under 1 hr.
SERVING SIZE: 12

INSTRUCTIONS

Cook the bacon in a Cast Iron Dutch Oven until crisp. Remove the bacon to drain on paper towels, reserving 2 tablespoons of the drippings in the pot. Crumble the bacon.
Cook the carrot in the hot bacon drippings over medium-high heat, stirring a few times, for 5 minutes. Add the onion and cook, stirring a few times, until the carrot and onion begin to caramelize, about 5 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the vinegar and cook 30 seconds. Add the collards, crumbled bacon, broth, red pepper, salt, and black pepper. Bring to a boil; cover, reduce the heat to a simmer, and cook until the collards are tender, about 1 hour.

INGREDIENTS

4 strips bacon
1 large carrot, chopped
1 large onion, chopped
2 cloves garlic, minced
2 to 3 tablespoons balsamic vinegar
4 1-pound packages fresh collard greens, washed well, heavy stems removed, and chopped