| 1 | Collard greens, a plentiful winter vegetable, are a wonderful source of calcium and iron. |
| 2 | They"re best and healthiest when eaten slightly crunchy, so be sure not to overcook them. |
| 3 | Stack 4-6 collard leaves and roll them up diagonally. |
| 4 | Thinly slice the leaves crosswise. |
| 5 | Reserve. |
| 6 | Place bacon in a large, heavy pot over low heat and cook for 5 minutes, stirring, to render fat. |
| 7 | Add garlic to the bacon and cook for 2 minutes, stirring. |
| 8 | Do not brown. |
| 9 | Add collard greens, in batches if necessary, until they all fit. |
| 10 | Combine ingredients well; season with salt and pepper. |
| 11 | Drizzle greens with chicken broth. |
| 12 | Cover pot and cook over medium-low heat for 10-12 minutes, stirring ocaasionally, until just tender but still slightly crunchy. |
| 13 | Serve hot. |
| 14 | Per serving: 106 calories, 8 grams fat, 10 milligrams cholesterol. |
