Sunny's Sweet 'n Sour Garden Collards

1. 1

   In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender.

2. 2

   Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes.

3. 3

   Add in the balsamic vinegar and season with salt and pepper, to taste.

4. 4

   Transfer to a serving bowl and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.