Side Dish Recipe ‹ Brazilian Collards

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

Ingredients

• ½ pound peppered bacon, diced
• 1 onion, chopped
• 2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
• 1 cup chicken stock
• 1 teaspoon cayenne pepper
• 2 tablespoons red wine vinegar

Cooking Directions

1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

Nutrition Facts

• calories268.9
• carbohydrateContent10.1 g
• cholesterolContent32.3 mg
• fatContent19.4 g
• fiberContent4.6 g
• proteinContent15.1 g
• saturatedFatContent6.7 g
• sodiumContent743.7 mg
• sugarContent1.5 g