- 1 1/2 lb collard greens, cleaned with stems removed
- 3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp.
Add collards, tossing to coat, and cook until just bright green, about 1 minute.
Season with salt and serve immediately.
4 servings
Calories: 49
Fat: 2.6 g
Fiber: 2.6 g
Protein: 3.2 g
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