Fry bacon in a little olive oil, remove, break into pits, throw back in frying pan with chopped onion and chopped garlic for about 5 minutes. Add washed chopped up collard greens and cook until wilted. Add about 3 c. chicken broth, salt and pepper, and red pepper flakes, if you like. Lower heat, cover and simmer 45 minutes. Great with beans or rice or alone or as a side dish. Enjoy.
Lemon Cucumber Tofu Salad
From “Heidi of 101 Cookbooks”
2 lemon cukes sliced and quartered
2/3 c. fresh dill, loosely packed
1/4 c olive oil
1/4 c lemon juice
2 pinches of salt
8 oz. tofu
1/4 c pine nuts
1/2 ripe avocado sliced
Mix cukes, dill, oil and lemon juice and salt..let sit around 20 minutes. Toss now and then.
Cut up tofu into chunks and cook in an oiled frying pan until brown, just a few minutes.
Add tofu to cuke mix. Gently toss.
Add avocado and top with pine nuts.
You may want to start with less olive oil and lemon juice and add more to taste.
Also good as topping for lentil beans or some kind of grain or bean.