- 8 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil
- 8 cups mustard and collard greens, tough stems discarded, rinsed and chopped
- Salt and freshly ground black pepper
- 1 to 2 cups chicken broth
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.