Nana's Collard Greens

Ingredients

• 4 slices bacon 
• 2 tablespoons balsamic vinegar 
• 1 large carrots chopped
• 4 pound collard greens fresh washed trimmed chopped
• 1.5 cups chicken broth fat-free low-sodium,
• 2  garlic cloves minced
• 1 large onion chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon pepper flakes dried red
• 0.5 teaspoon salt 

Equipment

• paper towels
• dutch oven

Directions

1. Cook bacon slices in a Dutch oven until crisp.
2. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.
3. Cook carrot in hot bacon drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes.
4. Add onion, and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize.
5. Add garlic; cook, stirring constantly, 30 seconds.
6. Add balsamic vinegar, and cook 30 seconds.
7. Add collards, crumbled bacon, broth, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until collards are tender.