Balsamic Bacon Collard Greens
Smoky flavor and bright green collards pair perfectly with the tang of balsamic vinegar. And they’re ready in a flash!
Servings Prep Time
4people 5minutes
Cook Time
10minutes
Servings Prep Time
4people 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Wash your collards. Using a sharp paring knife, cut rib from the center of the collard leaf.
  2. While collards dry, heat a large skillet over medium high heat. Add bacon slices once skillet is hot and fry for 3-4 minutes per side or until cooked through. While the bacon is cooking, proceed with the next step, but keep your eye on the bacon, so it doesn’t burn.
  3. Once leaves are cleaned and ribs cut out, lay half of the leaves flat in a pile. Starting at one long end of the leaves, begin rolling. Create a tight roll of the collard leaves. Once they’re all rolled up, begin cutting at one end. Cut through the roll every 1/2 inch or so, creating long ribbons of collards.
  4. Once bacon is cooked, remove to a paper towel lined plate. Turn heat down to medium and begin adding cut collard strips. (Be very careful in case your collards still have water on them. Water and bacon grease will pop, so keep a lid handy just in case.) Once all of the collards are in the pan, put a lid on top and allow to cook for for 5-8 minutes. Use tongs to turn over greens every 2 to 3 minutes. Greens will turn bright green as they cook and steam, and you’ll get some crispy pieces as well. (So delicious!)
  5. Remove from heat and add balsamic vinegar, tossing to coat the greens. Add salt and pepper to taste, and top with crumbled bacon pieces. Serve warm. Enjoy!