Bacon & Carrot Collard Greens Recipe
About 8 servings
- 6 slices bacon, diced
- 4 carrots, diced
- 1 onion, diced
- 4 tsp. Pyramid Peak Lemon Pepper
- 1/4 tsp. Minced Garlic
- 1/4 tsp. Crushed Red Pepper Flakes
- 3 Tbsp. balsamic vinegar
- 4 (10 oz.) packages fresh, chopped collard greens
- 2 cups chicken broth
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Cook bacon in a large Dutch oven (or similar pot) over medium-high heat until just crisp; transfer to a paper towel-lined plate to drain. Add carrots to pot with bacon drippings and cook over medium-high heat for 5 min. Add onions and cook another 5 min., or until carrots and onions soften and begin to brown. Stir in lemon pepper, garlic, crushed red pepper, and vinegar and cook for 1 more min. Add reserved bacon, collard greens, and broth and bring to a boil. Reduce to a simmer, cover, and simmer for 1 hour or until greens are tender.
Serve alongside your favorite barbecue proteins. Makes a great southern inspired side for a holiday meal.
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