3 strips bacon, preferably apple wood-smoked, minced
2 tablespoons butter
1 cup minced Spanish onion
1 teaspoon minced garlic
1 teaspoon mustard seeds
6 cups collard greens, washed, and spun dry (about 1-2 bunches) ¾ cup chicken stock or broth
1 tablespoon balsamic vinegar
1 tablespoon light brown sugar
Salt and Pepper
Cook the bacon in a large, heavy-bottomed skillet over medium-high heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 minutes.
Add the butter to the pan and melt it. Add the onions, garlic, and mustard seeds. Cook, stirring constantly, until the onions are softened but not browned, about 4 minutes.
Lower the heat to medium and stir in the collard greens. Cook, stirring occasionally, for 2-3 minutes. Pour in the stock, vinegar, and brown sugar and cook, stirring frequently, until the greens are tender and the liquid is absorbed, about 8 minutes. Season with salt and pepper, and serve.
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