Island Collards

2 lb Collard greens, with tough stems removed and leaves well-washed
1/4 lb Slab bacon, cut into 1/8" cubes
1 tb Finely minced garlic
Salt to taste
Freshly ground black pepper to taste
1/4 c Defatted chicken broth

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

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.

Add collard greens, in batches if necessary, until they all fit. Combine ingredients well; season with salt and pepper.

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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