Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Collard greens, with tough stems removed and leaves well-washed |
| ¼ pounds | Slab bacon, cut into 1/8\" cubes |
| 1 tablespoon | Finely minced garlic |
| \N \N | Salt to taste |
| \N \N | Freshly ground black pepper to taste |
| ¼ cup | Defatted chicken broth |
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.