Classic Collard Greens
 
Makes about 9 cups
Ingredients
  • 2 teaspoons olive oil
  • 8 ounces pancetta, diced
  • 1 cup chopped sweet onion
  • 4 cloves garlic, minced
  • 2 (32-ounce) cartons low-sodium beef broth
  • 2 teaspoons kosher salt1 teaspoon ground black pepper
  • ½ teaspoon crushed red pepper
  • 2 pounds chopped collard greens
  • 2 tablespoons apple cider vinegar
  • Cornbread, to serve
Instructions
  1. In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add pancetta; cook, stirring occasionally, until brown and crisp, 14 to 15 minutes. Using a slotted spoon, carefully remove pancetta and let drain on paper towels. In same Dutch oven, add onion; cook until tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add broth, salt, and peppers, stirring until well combined. Bring to a boil over medium-high heat. Reduce heat to medium. Return pancetta to pot. Add collard greens in batches, stirring to combine. Cover and simmer, stirring occasionally, until tender, about 1 hour. Uncover and simmer 15 minutes more. Remove from heat and stir in vinegar. Serve with cornbread.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/classic-collard-greens/