A wonderful side dish and a Southern tradition loved by many. Serve with vinegar and savor the delicious flavors. You’ll need 32 ounces fresh collard greens (they cook down very easily), 2 slices pancetta cut into small dices, one half white Vidalia onion diced finely, salt and black pepper to taste. 2 cups vegetable stock (low sodium), 1/2 cup cold water.
Rinse collard greens well and drain, coarsely chop and set aside. In a small frying pan add pancetta pieces and brown them , drain on paper towels. Set aside.
In a large pot with a lid add water, low sodium vegetable stock, salt and black pepper, chopped collard greens on medium heat. Allow to cook down 30 minutes, reduce heat to low add cooked pancetta pieces, cover and simmer 30 more minutes. Serve with vinegar, if desired.
Delicious! Hope you will enjoy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.