Instructions: Collard greens, a plentiful winter vegetable, are a wonderful source of calcium and iron. Theyre best and healthiest when eaten slightly crunchy, so be sure not to overcook them.

1. Stack 4-6 collard leaves and roll them up diagonally. Thinly slice the leaves crosswise. Reserve.

2. Place bacon in a large, heavy pot over low heat and cook for 5 minutes, stirring, to render fat. Add garlic to the bacon and cook for 2 minutes, stirring. Do not brown.

3. Add collard greens, in batches if necessary, until they all fit.

Combine ingredients well; season with salt and pepper.

4. Drizzle greens with chicken broth. Cover pot and cook over medium-low heat for 10-12 minutes, stirring ocaasionally, until just tender but still slightly crunchy. Serve hot.

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