Scott's Easy Collards

I came across this recipe in the book "The Lodge Cast Iron Cookbook" but later found an online version of it. "This recipe from Scott Jones, former executive food editor of Southern Living, is an update to his grandmother's recipe (and a childhood favorite)". This is the picture from the book, which is excellent BTW with lots of good ideas for cast iron cooking. It's probably copyrighted but I don't think they'll mind since I am plugging it.

Source: JonesIsHungry.com
Prep Time: 5 minutes
Cook Time: 90 minutes
Yields: 8 servings

Ingredients:

• 4 strips center-cut bacon
• 1 large carrot, diced
• 1 large Vidalia onion, diced
• 2 garlic cloves, minced
• 2 Tbsp. balsamic vinegar
• 4 (1-lb.) packages fresh collard greens, washed, thick stems removed, and chopped
• 1 1/2 cups low-sodium, fat-free chicken broth
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions:

1. Cook bacon in Dutch oven until crisp.
2. Remove bacon, reserving 2 Tbsp. drippings in pot.
3. Drain bacon on paper towel; crumble and reserve.
4. Cook carrot in hot drippings over medium-high heat, stirring occasionally, 5 minutes. 
5. Add onion and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize.
6. Add garlic and vinegar; cook, stirring constantly, 30 seconds.
7. Add collards, reserved bacon, and remaining ingredients.
8. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, about 1 hours or until collards are tender.
   

(Edit: I've been making this recipe lately with about 4 times the amount of bacon, and a splash of thai Fish Sauce which gives it a lot more character)