Is it finally spring? Well...if you can count how much water has been "springing" from the sky, then yes. And with spring comes recipes for greens from the garden. Here's one for collards that my daughter Christa came up with and shared with me. It takes some time, but is soooo worth it!.

Kickin' Collards
Ingredients:
1 TBLS Olive Oil
1 tsp Black Pepper
3 Slices Bacon (Can use pre-cooked but it won't be as good)
3 C. Chicken Broth
1 Lrg. Onion, Chopped
2 Cloves Garlic, minced
1 tsp. Salt
1 Pinch Red Pepper Flakes
1 Pound Fresh Collard Greens (washed well and pulled from spine) I don't use the spine because it is usually tough, but if you like that, have at it.

Directions:
Heat oil in very large pot over medium heat. Add bacon and cook until crisp. Remove from pot, crumble, and return to pot. (If you are using precooked bacon (Lazy) start with oil and bacon already in pot.
Add onion and sauté about 5 minutes.
Add garlic and cook just until fragrant.
Add collards and cook just until they start to wilt.
Pour in broth and add salt and peppers.
Reduce heat to low and simmer 45 minutes or until tender.