Dash of Datil

The collard greens are a lush emerald carpet in the square foot beds. I harvested a double grocery bag of them and brought them in to cook for a departing artist, a Northerner who has spent enough time in the South to develop a taste for good greens. I don't boil them for the hour MKR mandates in CCC pg. 57. Rather, I chop them finely and saute with olive oil , bacon and pressed garlic. After They are limp for some time, I put in a cup of chicken broth and them cook the mixture down. Before I serve, I stir in a big spoonful of datil pepper jelly. YUM!