Last fall my daughter Gray shared this New England twist on the old southern collard greens recipe with me.  They rocked the table last year at Thanksgiving and Christmas.  But they are a great veggie any day of the week, any time of the year!

1 lb fresh collard greens
1 Tbs olive oil
1 large onion, chopped
2 cloves garlic, minced
3 slices precooked bacon, cut into small pieces
3 cups fat free, low sodium chicken broth
1/2 t salt
1 t fresh ground black pepper
1/2 t red pepper flakes

Cut stems off and tear greens away from spine.
Cut in to 2 inch pieces.
Rinse under water to remove grit.
Heat oil in large pot over medium high.
Add onion, and cook 5 minutes.
Add garlic, and cook 1 minute.
Add bacon and collard greens.
Cook 2 to 3 minutes, tossing constantly, until collards wilt.
Pour in chicken broth.
Add salt, pepper, and red pepper flakes.
Reduce heat to low.
Cover and simmer 45 minutes, tossing every 10 minutes.

If you like a finer chop, go for it!