Garlicky Greens Recipe
2 lbs. kale, chard or mustard greens, trimmed and cut into 1-inch pieces
1 T. salt
4 slices bacon, diced
1 T. olive oil
2 cloves garlic, crushed
3/4 C. chicken broth
8 dried tomato halves, packed in oil, drained
1 t. dried rosemary, crushed
Dash red pepper flakes
Salt and pepper, to taste
1/3 C. grated Parmesan cheese
Fill a 4-quart saucepan three-quarters full with water, bring to boil. Add 1
tablespoon salt and diced bacon; boil 5 minutes. Add greens; cook until almost
tender but still bright green, about 6-8 minutes (time will depend upon type of
greens being used). Drain well. Heat olive oil in large skillet and saut�
garlic, stirring constantly, until tender but not browned; stir in reserved
greens and bacon, chicken broth, tomatoes, rosemary, red pepper flakes and salt
and pepper. Cook and stir gently until heated through. Top each serving with
dusting of Parmesan cheese.
Serves 6.