By David Cohen
Collard greens, beans and bacon -- talk about comfort food! It makes for a filling meal on its own or alongside some beef, pork, chicken or sausage. And despite rumors to the contrary, collards only need to cook for 20 to 30 minutes.
Slice between 1/8- and ¼-quarter pound of bacon into ¼-inch pieces and then cook over medium heat in a large pot or high-sided pan. When it starts to brown, stir in a chopped onion and cook for another few minutes.
To complete, add a couple of finely chopped garlic cloves, a can of white beans, a deveined and chopped bunch of collard greens and enough chicken stock to nearly cover all. Put a lid on it and simmer for 20 minutes or until the greens are tender.
If you want it a bit thicker, remove the lid and simmer for a while longer. When you have it where you want it, salt and pepper to taste.