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.