I picked some fresh greens from my garden today. Collard, mustard, spinish, turnip and some wild poke greens. This is how I cooked them. Of course you can use any kind that you like.

In a gallon sized pot brown 3 or 4 pieces of bacon with 1 heaping T. of minced garlic.

Add your fresh washed greens. I put in about 1 gallon or more. Push them down in the pan.

Add 2 cans of fat free chicken broth, put on lid and cook until tender.

They will cook way down and wont make as much as you think. I have enough to last me for a few days. They are very good warmed up. I like a little vinegar with mine.:confused1:

Enjoy, Judy

An old lady in alabama told me to add a tablespoon of sugar to the pot (gallon of greens) it cuts the bitterness of some greens and it adds alot of flavor. There is a really big difference to the taste.

I haven't had greens in years. I am going to fix some this week end. Thanks for the idea.