Portion Size: ½ cup collard greens Yields: 8 servings

Ingredients	Notes:
1 tablespoon olive oil
3 slices bacon	Optional
1 large onion	Washed, peeled and chopped
2 cloves garlic	Washed, peeled and minced
1 teaspoon salt
1 teaspoon pepper
3 cups low sodium chicken broth
1½ pounds fresh collard greens,	Washed, trimmed, tough stems and membranes removed, and cut into 2-inch pieces

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large pot over medium-high heat.
2	Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan.	Cook until internal temperature reaches 145°F for 15 seconds.
3	Add onion, and cook until tender, about 5 minutes.
4	Add garlic, and cook until just fragrant.
5	Add collard greens, and fry until they start to wilt.
6	Pour in chicken broth, and season with salt, pepper, and red pepper flakes.
7	Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.	Cook until internal temperature reaches 135°F.