Collard greens have more calcium than milk and are really tasty to boot!
Ingredients:
head of collard greens
2 pieces Canadian bacon
Directions:
Cut greens along the stem to take out the tough spine from the center. Toss away spines and cut greens into thirds. Wash under water and set aside.
Dice up a couple of pieces of Canadian bacon. Heat up a pot over medium high heat. Toss in bacon and brown. Fill pot halfway with water. Add greens. Bring to a boil and cook for about 10 minutes or until greens are soft. Pull greens out with tongs and serve.
