Collard Greens

1. Fold individual collard leaves in half to easily slice and remove stem. Repeat with all leaves. Cut greens into thin strips, and set aside.

2. Peel and mince onion. Cut bacon into 1 inch pieces.

3. In a large skillet, cook bacon until crispy. Remove bacon and set aside, but keep fat in pan.

4. Sauté garlic, onion, and sea salt until translucent. Add collards a small amount at a time until they have all wilted.

5. Add chicken broth; reduce heat. Cover and simmer for 20-30 minutes until greens are just tender.

6. Garnish with bacon crumbled over top, season to taste with sea salt and freshly ground black pepper, and serve.