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  Island Collards
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 150
Ingredients:
2 lb Collard greens, with tough stems removed and leaves well-washed
1/4 lb Slab bacon, cut into 1/8" cubes
1 tbsp Finely minced garlic
Salt to taste
Freshly ground black pepper to taste
1/4 cup Defatted chicken broth
Instructions:
Collard greens, a plentiful winter vegetable, are a wonderful source
of calcium and iron. They're best and healthiest when eaten slightly
crunchy, so be sure not to overcook them.

1. Stack 4-6 collard leaves and roll them up diagonally. Thinly slice
the leaves crosswise. Reserve.

2. Place bacon in a large, heavy pot over low heat and cook for 5
minutes, stirring, to render fat. Add garlic to the bacon and cook
for 2 minutes, stirring. Do not brown.

3. Add collard greens, in batches if necessary, until they all fit.
Combine ingredients well; season with salt and pepper.

4. Drizzle greens with chicken broth. Cover pot and cook over
medium-low heat for 10-12 minutes, stirring ocaasionally, until just
tender but still slightly crunchy. Serve hot.

Per serving: 106 calories, 8 grams fat, 10 milligrams cholesterol.
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