- 1 tablespoon butter
- 8 slices bacon chopped
- 1 small onion finely diced
- 1 pound collard greens
- 2 cloves garlic
- 1 1/4 cups chicken broth
- salt and pepper to taste
Wash greens and using a sharp knife, cut out the woody stem. Cut into 3/4″ pieces.
Cook chopped bacon and butter over medium heat in a pan until crisp. Remove a few slices for garnish.
Add onions to bacon grease and cook until softened, about 3 minutes.
Add greens and garlic. Cook until slightly wilted, about 3-4 minutes.
Add broth, cover and cook over a low simmer 35-40 minutes or until tender.
Season with salt and pepper to taste.
Saturated Fat: 5g
Vitamin A: 3865IU
Vitamin C: 31.8mg