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      kwanzaa

      Collard Greens

      Time Icon1 hour
      Servings Icon8

      Ingredients:

      • 5 lbs. collard greens, cleaned
      • 1/2 lb. pancetta, cut into 1/2-inch pieces
      • 12 cloves garlic, coarsely chopped
      • 1/2 tsp. crushed red pepper
      • 2 cups chicken broth
      • 1/4 cup balsamic vinegar
      • Salt and pepper, to taste

      Directions:

      • 1Fold each collard green leaf in half and slice away the tough center stem.
      • 2Stack the leaves, roll tightly, and slice into 1/2-inch ribbons.
      • 3In a 6-8-quart pot cook the pancetta over medium heat for 8 minutes or until crisp and browned.
      • 4Remove cooked pancetta with a slotted spoon and drain on paper towels; set aside.
      • 5Add garlic and 1/2 teaspoon crushed red pepper to drippings in pot, and cook for 2 minutes.
      • 6Add about half of the sliced collard greens to the pot.
      • 7Pour in chicken broth and vinegar, then cover and let cook for 5 minutes to allow the collards to cook down.
      • 8Add remaining collard greens, cover and bring to a boil.
      • 9Reduce heat and simmer on low for 20-30 minutes or until greens are tender, stirring occasionally.
      • 10Season to taste with salt and black pepper.
      • 11Top with cooked pancetta to serve.

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