Collard Greens Miniera

• 1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
• 3 slices bacon, finely chopped

1. Stack collard-leaf halves and roll crosswise into a cigar shape.
2. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
3. Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp.
4. Add collards, tossing to coat, and cook until just bright green, about 1 minute.
5. Season with salt and serve immediately.

collard greens, bacon

Taken from www.epicurious.com/recipes/food/views/collard-greens-miniera-104567 (may not work)