Recipe - Island Collards

2 pound Collard greens, with tough
stems removed and leaves
wellwashed
One fourth pound Slab bacon, cut into 1/8"
cubes
1 tablespoon Finely minced garlic
Salt to taste
Freshly ground black pepper
to taste
One fourth 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 46 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
mediumlow heat for 1012 minutes, stirring ocaasionally, until just
tender but still slightly crunchy. Serve hot.

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

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip