Mustard and Collard Greens
In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
Re-season, to taste. Serve immediately.
Recipe courtesy Emeril Lagasse
Recipe courtesy of Dave Lieberman