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Χόρτα Με Μπέικον Στην Κατσαρόλα

Slow-braised Collard Greens

Degree of difficulty

Low

Preparation time

10 minutes

Cooking Time

15 minutes

Portions

8

Cook with:

Cast Iron Pot Dutch Oven for Camping 7.57 lt – Lodge L12DCO3

Cast Iron Pot Dutch Oven for Camping 7.57 lt – Lodge L12DCO3

€189,99

Ingredients

  • 4 strips bacon
  • 1 large carrot
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2-3 tablespoons balsamic vinegar
  • 4 1-pound packages fresh collard greens, washed well, heavy stems removed and chopped
  • 1 ½ cups reduced-sodium, fat-free chicken broth
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions

  1. 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.
  2. 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.
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