2 cups of chicken stock
6 slices of bacon, cut into 1 inch pieces
1 teaspoon of vegetable oil
1 pound of collard greens, washed, trimmed and cut into two inch pieces
1 small rutabaga, peeled and cut into small squares
2 shallots, finely chopped
2 tablespoons of seasoned Nakano rice vinegar
2 teaspoons of crushed red pepper
Kosher salt to taste
In a large pot that has been heated on medium heat, add the 1 tsp of vegetable oil. Sauté the sliced bacon and cook until somewhat crisp and it renders the fat.
To the pan, add the chopped shallots and crushed red pepper. Cook the shallots until almost translucent in color.
Add the cut collard greens and chopped rutabaga to the pot. Add the 2 cups of chicken stock.
Continue to cook mixture on medium heat for about 30 minutes or until the rutabagas and collard greens are tender.
After the mixture is cooked, add the vinegar and season with the Kosher salt to taste. Return mixture to boiling high heat. Serve hot.
courtesy of: Ethnic Spicy Food and More