Collards & Grapes - With Or Without Bacon Versions

1. 1

   If you are making the vegetarian version, heat the olive oil over medium heat in a medium sized saute pan. Add the chopped garlic and saute until the garlic is lightly browned.

2. 2

   Add the grapes, and saute for about a minute. Then, use a potato masher to squash the grapes slightly to release some of the sweet juices.

3. 3

   Add the walnuts, and a little salt. Pour in the lemon juice and allow to cook softly for another minute.

4. 4

   Add the collards, and use tongs to toss the collards for even cooking. Allow to cook, tossing constantly, until the greens are soft and the ingredients are well blended - about 3 minutes. Salt to taste. Add the butter to silken up the greens.

5. 5

   NB - For the bacon version, fry the bacon in the saute pan until crisp. Remove the bacon and break into coarse bits. Reserve 2 tablespoons of the fat in the pan, and proceed with the recipe - starting with sauteing the garlic. Do not add butter at the end of cooking.

* Per serving · 4 servings · Values may vary.

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