Collard Greens

15 10 2009

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.

 cut_collards

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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