Title: Island Collards
Categories: Vegetables
Yield: 8 servings
2 lb Collard greens, with tough
-stems removed and leaves
-well-washed
1/4 lb Slab bacon, cut into 1/8"
-cubes
1 T Finely minced garlic
Salt to taste
Freshly ground black pepper
-to taste
1/4 c 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.
