Collard greens

While shopping at Sunflower today I spied collard greens on sale, and decided it would be a good time to break out a recipe I've been wanting to try (recipe here). Collard greens are good for you, and can often be found very cheaply. You can use broccoli and turnip greens interchangeably, as well.

The most difficult part of this recipe is cutting up the greens. The stems are tough, so your best bet is to fold the leaf in half and slice it out.
Next, fold the de-veined leaves together and slice into ribbons. It's easiest to wash the leaves after slicing them. I used my colander for this.

Slice up an onion (I had a lot of greens, so I increased all the rest of the ingredients) and garlic, if you're not using bottled garlic.


Next, slice the bacon into 1 inch pieces. You could probably use ham instead, but come on, who doesn't love bacon? Warning: this step will make your hands shiny.

mmmbacon

Fry the bacon in a deep pot until it's crispy (add some dried red pepper if you like), take it out with a slotted spoon, and sautee the onion and garlic in the bacon grease. This step will smell delicious.


Add the bacon back in, and then the greens. Stir them around until they're wilted, then add the chicken broth and wine. I used non-alcoholic wine, but you could use the regular stuff, or more chicken broth, interchangeably.
Let this all cook with a lid on for half an hour, and you'll end up with a delicious pot of collard greens. We ate it as a side dish, but I bet it would be great on rice as well.