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Stir-Fried Collard Greens


This recipe would really work for almost any green, but I prefer collards.  Each year at Christmas everyone gives me a list of favorite sides.  This is mine.  I found the recipe in Southern Living: 1994 Annual Recipes.  Not your mother's collards.

Ingredients

2 pounds fresh collard or turnip greens
1/2 pound bacon (thick sliced).  You can also use thick sliced pancetta
1/2 cup chicken broth
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon balsamic vinegar
Optional:
2 medium-size Winesap or Rome apples cored and cut into thin wedges 

(1) Remove tough outer stems from greens.  Wash thoroughly and drain.  Stack 3 or 4 leaves together and roll tightly.  Cut rolled greens in 1/4 inch trips.  Repeat with remaining greens.  Set aside.

(2)Cook chopped bacon in reheated wok at high until crisp.  Set bacon aside.

(3) Add chicken broth and next 3 ingredients to wok; cook until bubbly.  Add greens; stir constantly, 10 minutes or until tender.  Stir in bacon and apples; serve immediately.  Yield: 6 servings.




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