Carrie's Collard Greens

2 lbs. Fresh Collard Greens, cut in 1/2-inch pieces
½ cup Pancetta, chopped
1 slices Green Apple, diced
1 thin slices White onion
2 cloves Garlic, peeled and thinly sliced
2 tbsp. Apple Cider Vinegar

1. In a heavy bottom Dutch oven saute with a small amount of light extra virgin olive oil the pancetta and garlic until golden brown and onions until they sweat lower heat and add sliced green apple and saute until they soften.
2. Add collard greens to the pot with 1 quart of water. Mix together, cover and steam until tender, about 20 minutes.
Simmer on low heat for 10 minute, stirring occasionally to allow the flavors to surface.
3. Add apple cider vinegar, salt and red pepper flakes to taste. Toss and serve.

Recipe Submitted by: 
Carrie McCully
Culinary Recruiter
Force of Nature Media
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