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

     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.

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