Tuesday, April 19, 2011

Slow Simmered Collard Greens

Servings: 6 to 8
Preparation Time: 20 minutes plus 2 hours simmering

2 bunches collard greens
1 tablespoon olive oil
12 ounces bacon, cut into 1-inch pieces
½ cup Balsamic vinegar
2 cups chicken broth
2 cups water
Salt and freshly ground pepper

Remove the tough center stem from the center of the collard leaves. Wash and dry the leaves. Place several leaves on top of each other. Roll up several leaves into a cylinder. Cut into ½-inch thick strips. Repeat until all of the leaves are sliced.

Heat 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add bacon and cook until just beginning to crisp, about 5 minutes.

Add the collard to the skillet. Toss with the bacon.
Stir in the Balsamic vinegar. Pour in the chicken broth and the water. Press down the leaves until all are covered with liquid.

Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer the collards in the liquid until quite soft, about 2 to 3 hours. The liquid will evaporate as the collards cook.

Season with salt and pepper.

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