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Collard Greens or Mixed Greens Recipe

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This recipe for Collard Greens or Mixed Greens, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Matranga
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large bag greens, washed and cut
2 large elephant garlic cloves, sliced thin (not chopped)
2 to 3 T. olive oil
1 cup frozen English peas, a little more as desired
4 slices Pancetta (Italian bacon)
1 (15 oz.) can chicken broth
fresh ground pepper
salt to taste

Directions:
Directions:
Add olive oil to a large non-stick skillet. When oil is hot, add the garlic. Stir, do not let the garlic burn. Add greens, a bunch at a time, stirring and turning over. Add the chicken broth with about 2 tsp. smoky flavor. Continue to turn until greens are wilted. Thaw the peas in the microwave, and add to the greens, turning to combine. Fry the Pancetta in a separate skillet, then add to the top of the greens.

Can add a little lemon juice or vinegar to the greens, as desired.

 

 

 

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