Ingredients

• 2 tablespoons STAR California Extra Virgin Olive Oil
• 1 large carrot, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 to 3 tablespoons STAR balsamic vinegar
• 1-pound (or a large bunch) fresh collard greens, washed, trimmed, and chopped
• 1 1/2 cups vegetable broth
• 1/2 teaspoon dried red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Heat STAR California Extra Virgin Olive Oil in Dutch oven over medium-high heat, add carrots and cook for about 5 minutes stirring occasionally.

2. Add onion, and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize.

3. Add garlic and cook, stirring constantly, about 30 seconds. Add STAR balsamic vinegar, and cook 30 seconds.

4. Add collards, broth, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until collards are tender.

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