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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