COLLARD GREENS

I didn't realize I liked collards so much until I had them at the Hyde Park Grill prepared like this.  I have tried to duplicate it as best I could, but if you are ever eating there, you must try their collard greens.  They are simply amazing.  I will bet you the cost of your dinner that you will love them, even if you didn't think you liked collard greens!

2 bunches collard greens, rinsed, thick stems/veins removed, sliced in about 1/8” slivers
Olive oil
5 slices bacon, diced fine
2 lg. cloves garlic, diced fine
Cracked black pepper

In nonstick skillet, put a small amount of olive oil so bacon doesn’t stick. Add bacon and cook until done but not crispy; add garlic and stir in pan so that it goes throughout the bacon grease. Add the greens, a little at a time, tossing to coat with the pan drippings before adding the rest. Stir frequently so all the greens can wilt. Season with black pepper. Cooking process should be about 10 minutes, or until all greens are wilted but not mushy.