Collard Greens

15 10 2009

Collard greens have more calcium than milk and are really tasty to boot!


head of collard greens

2 pieces Canadian bacon



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.




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