Collard Green Risotto And Pot Liquor

• 1 tablespoon olive oil
• 3 bacon slices, cut into 1/2-inch pieces
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 pound fresh collard greens, cut into 2-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 1/4 cup molasses
• 2 tablespoons butter or margarine

1. Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute.
2. Stir in collard greens, salt, and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.
3. Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
4. Stir greens into Risotto.
5. Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.

olive oil, bacon, onion, garlic, collard greens, salt, pepper, chicken broth, molasses, butter

Taken from www.myrecipes.com/recipe/collard-green-risotto-pot-liquor (may not work)