Flavorful Southern Collard Greens

Makes: 12 servings, about 2/3 cup each

3 pounds fresh collard greens
12 slices OSCAR MAYER Bacon, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups water
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper

WASH collard greens, removing all grit. Remove and discard hard stems. Place greens together in small bunches; roll up. Cut crosswise into wide strips; set aside.

COOK bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet with slotted spoon, reserving 3 tablespoons of the drippings in skillet. Set bacon aside. Add onion and garlic to drippings; cook and stir until tender.

ADD greens, water, sugar, salt and crushed red pepper to skillet. Reduce heat to low; simmer 45 minutes to 1 hour or until greens are tender, stirring occasionally. Stir in bacon.

Storage Know-How
Once opened, wrap bacon package tightly and refrigerate for up to 1 week.

How to Wash Collard Greens
Fill clean sink 2/3 full with cold water. Immerse greens, in batches, in water; swish greens gently to remove any grit.

Nutritional Information: Calories 100; Total fat 7 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 360 mg; Carbohydrate 8 g; Dietary fiber 4 g; Sugars 1 g; Protein 5 g

Vitamin A 90 %DV; Vitamin C 35 %DV; Calcium 15 %DV; Iron 2 %DV

Recipe and photograph provided courtesy of Kraft Foods, Inc.