Instructions: * Note: One cup chicken broth may be substituted for white wine.

Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute.

Stir in collard greens, salt, and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.

Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor. Stir greens into Risotto.

Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.

For Risotto: Melt butter in a Dutch oven over medium-high heat; add onion, and saute 5 to 7 minutes or until tender. Stir in rice and garlic; saute 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.

Add 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves. (Makes 6 servings)

This recipe yields 6 servings.

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