Collard Greens and Lentils

Collard greens take you deep into the South.
These stewed collard greens are earthy, hearty,
and down-right down-home.
As a variation, you could omit the lentils,
but I like the contrast in texture.
This is a great side dish for a holiday meal
like Thanksgiving when many of
the other sides are rich and heavy.

Ingredients:
2 tablespoons olive oil
1 onion, diced
1/4 pound bacon, cut in thin strips
1 pound collard greens
2 cups chicken stock
3/4 cup uncooked lentils
salt and pepper to taste
balsamic vinegar

Directions:
Heat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven or ovenproof pot
and sauté the onion until it becomes transluscent and begins to soften, about 3 minutes. Add the bacon and cook until it softens, about 5 minutes. Remove the pot from the heat and remove any excess oil by patting the bacon and onion with a paper towel.

Return the pot to the heat and add half the greens.
This will fill the pot, but as you cook, stirring frequently,
the leaves will wilt and shrink. When there is enough room,
add the remaining greens and the chicken stock. Stir to mix evenly.

Cover the pot and place it in the oven to cook
until the greens are well-stewed and deeply fragrant,
about 1 1/2 hours.

Add the lentils, stir, cover, and return the pot to the oven until the lentils are tender but still a little chewy, about 40 to 45 minutes.

Season to taste with salt and pepper and stir in 1 tablespoon of balsamic vinegar. Tast and add a little more vinegar if necessary. Serve immediately.