This is a twist on my grandmother’s truly southern collard greens.
2 lbs. Fresh collard greens, cut in 1/2-inch pieces
1/2 cup Pancetta, chopped
1 slices Green apple, diced
1 diced White onion
2 cloves Garlic, peeled and thinly sliced
2 tbsp. Apple cider vinegar
Pinch of salt and red pepper flakes
1. In a heavy bottom Dutch oven sauté with a small amount of light extra virgin olive oil the pancetta and garlic until golden brown and onions until they sweat lower heat and add sliced green apple and sauté until they soften.
2. Add collard greens to the pot with 1 quart of water. Mix together, cover and steam until tender, about 20 minutes.
3. Add apple cider vinegar, salt and red pepper flakes to taste. Toss and serve.