Got this from the cooking lite site: I used the Kale--it was good.

3 pounds collards or kale
2 teaspoons olive oil
2 bacon slices, finely diced
8 cups chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon hot pepper sauce


Remove stems from collards. Wash and pat dry. Stack 4 or 5 collard leaves together, and roll up holding tightly. Slice thinly to equal 32 cups.

Heat oil in a large Dutch oven until hot. Add bacon; saute 2 minutes or until lightly browned. Add onion; saute 2 minutes. Add collards in 4 batches; cook 1 minute after each addition, stirring frequently. Cook an additional 25 minutes or until tender, stirring frequently. Add salt, pepper, and sauce; cook 2 minutes.

1 point per serving
YIELD: 16 servings (serving size: 1/2 cup)
COOKING TIME: 35 minutes

Sharon AKA Parklady