Unlike the usual recipes, which involve cooking the collards on the stovetop, this recipe calls for the oven, at a fairly low temperature. This is perfect, since I don't have to hover over a stovetop, stirring and checking on everything.
2 Tbsp olive oil
1 onion, diced
¼ lb bacon or salt pork, cut into pieces
1 lb collard greens, trimmed and chopped
2 cups chicken stock
¾ cup green lentils
Salt and pepper
Preheat oven to 250 degrees. Heat olive oil in a large Dutch oven and sauté onion over medium heat until translucent and softened (about 3 minutes). Add bacon and cook 5 minutes. Remove from heat and pat bacon to remove excess oil.
Return pot to heat and add ½ of the greens. Stir and cook until leaves wilt and shrink; add remaining greens and chicken stock, stirring to mix evenly.
Cover pot and place in oven to cook 1 ½ hours or until greens are stewed and fragrant. Add lentils, stir, then return, covered, to the oven for 40-45 minutes or until lentils are tender but still slightly chewy.
Season to taste with salt, pepper, and balsamic vinegar.