Big bundle of collard greens (Rinsed and chopped, tops discarded)
3 cups chicken stock
½ pound bacon, chopped into 1-inch pieces
Salt & pepper
In large saucepan over low heat, distribute bacon in a single layer and cook for 4 minutes.
Add greens and toss to evenly coat with bacon grease. Add chicken stock, cover and cook over medium heat until wilted (about 15 minutes). Season with salt and pepper and serve immediately.