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.

ITEMS IN THIS RECIPE

Pyramid Peak Lemon Pepper

112

Select Size

Minced Garlic

79

Select Size

Crushed Red Pepper Flakes

110

Select Size

Chicken Bouillon Cubes

23

$5.30

3.8oz  

$5.30