Savory Collard Greens

By LRay

Better Homes & Garden, November 2014, page 119.

Nutrition Facts (Savory Collard Greens)
Per serving: 159 kcal cal., 9 g fat (3 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 11 mg chol., 552 mg sodium, 12 g carb., 7 g fiber, 2 g sugar, 11 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Related Ca

Ingredients

• 5 pounds collard greens (about 6 bunches), cleaned
• 1/2 pound pancetta, cut into 1/2-inch pieces
• 12 cloves garlic (1 bulb), coarsely chopped
• 1/2 teaspoon crushed red pepper
• 2 cups chicken broth
• 1/4 cup balsamic vinegar
• Salt and ground black pepper
• Crushed red pepper (optional)

Preparation

Step 1

Fold each collard green leaf in half; slice away the tough center stem. Stack the leaves; roll tightly; slice into 1/2-inch ribbons. (You will have about 40 cups). Transfer to a resealable plastic bad and refrigerate for up to 3 days.

In an 6-to 8-quart pot cook pancetta over medium heat for 8 minutes or until crisp and browned; remove cooked pancetta with a slotted spoon. Drain pancetta on paper towels; set aside. Add garlic and 1/2 teaspoon crushed red pepper to drippings in pot; cook for 2 minutes.

Add about half of the sliced collard greens to pot. Pour in chicken broth and vinegar. Cover and let cook 5 minutes to allow the collards to cook down. Add remaining collard greens. Cover and bring to boiling. Reduce heat and simmer on low for 20 to 30 minutes or until greens are tender, stirring occasionally. Season to taste with salt and black pepper. Top with cooked pancetta and additional crushed red pepper, if desired.

From the Test Kitchen

Cleaning Your Collard Greens
To remove grit, immerse greens in a clean sink filled with water. Rinse well and drain in a colander.
Clean and cut collard greens; transfer to a 2-gallon resealable plastic bag. Chop pancetta, store in a airtight container. Chop garlic; transfer to a small resealable plastic bag. Store all in the refrigerator up to 3 days.