| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Collard greens, with tough stems removed and leaves well-washed |
| 1/4 |
lb |
Slab bacon, cut into 1/8" cubes |
| 1 |
tb |
Finely minced garlic |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
| 1/4 |
c |
Defatted chicken broth |
INSTRUCTIONS
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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