Collard Greens With Pecans, Oh My!!

     This has been the weirdest Spring and Summer as far as gardening is concerned.  Vegetables and flowers have bloomed and ripened at the strangest times!  I just pulled the last of the collards out of the garden and cooked them using an adaptation of  Gina Neely's Turnip Greens from Food Network. http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-turnip-greens-recipe.htm.

  Oh my goodness, they were out of this world!!

                                                          

                                          Picture from www.foodnetwork.com
                                                            
Ingredients:
   olive oil
   2 strips of precooked bacon
   1 vidalia onion
   1 clove garlic
   1 mess greens
   1 cup chicken broth
   2 T Dijon mustard
   salt, red and black pepper to taste
   1/2 cup chopped pecans, toasted

Directions:
   Heat olive oil and two strips of bacon in skillet.

   Add onion and sauté.  Add garlic.
   Add washed greens, mix, and cook until wilted.
   Add salt and pepper.

   Wisk chicken stock and mustard in a separate bowl.
   Add to greens and cook until liquid evaporates.
   Add toasted pecans.