Carrots & Collards

Serves 2 as a side dish

2 slices bacon, diced
1 cup diced carrots (I used 3 smallish carrots, each about 4-inches long)
4 garlic cloves, minced
5 large leaves collard greens, stems removed and leaves cut in half (layer the leaves on top of each other, then roll lengthwise into a long cigar and cut into 1/3-inch wide pieces)
2/3 cup water
1/2 teaspoon lemon zest
Juice of half a lemon
1/4 teaspoon pepper
1/4 teaspoon salt

Set a saute pan over medium heat. Once hot, add the bacon and cook until the fat has rendered and the bacon is crisp. Remove the bacon pieces from the pan and set on a paper towel; leave the bacon fat in the pan.

Add the carrots to the saute pan and cook, stirring often, about 2 minutes. Stir in the garlic and cook 30 second to 1 minute or until fragrant.

Stir in the collard greens and cook until lightly wilted and bright green, about 3 minutes. Add the water and simmer, uncovered, until the greens are tender and the water has evaporated, about 10 to 12 minutes.

Stir in the lemon zest, lemon juice, salt and pepper. Toss with reserved bacon and serve hot.

From: foodiereflections.com