MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Island Collards
Categories: Vegetables
Yield: 8 servings

2 pounds of collard greens, with tough stems removed and leaves well-washed
1/4 pound of slab bacon, cut into 1/8" cubes
1 tablespoon of finely minced garlic
Salt to taste
Freshly ground black pepper, to taste
1/4 cup of 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 occasionally, until just tender but still slightly crunchy. Serve hot.

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

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