Bacon Braised Collard Greens
- 1/2 pound bacon, diced
- 5 garlic cloves, smashed and thinly sliced
- 2 shallots, thinly sliced
- 2 large bunches of collard greens, stems removed and roughly chopped
- 1 1/2 teaspoons fine sea salt
- 2 cups chicken stock
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- Place a large dutch oven over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon and set aside on a paper towel to soak up excess fat.
- Place garlic and shallots in the dutch oven and scrap the bottom with a wooden spoon. Cook for about 10 minutes, until fragrant and browned.
- Add greens along with chopped bacon, salt, chicken stock, balsamic vinegar, and bay leaves. Mix to combine.
- Cover and let cook for 30 minutes.
- Remove lid and let cook for another 10 minutes to help the liquid evaporate before serving.