• 5 slices bacon or turkey bacon, chopped
• 2 garlic cloves, thinly sliced
• 2 shallots, thinly sliced
• 4 cups WP Rawl Farms® Collard Greens
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pomegranate seeds

1. Add bacon to a large, dry cast iron skillet. Cook over medium-high heat until crispy, about 5 minutes. 
2. Remove bacon from pan and lower heat to low-medium. Then add garlic and shallots, sautéing until translucent, about 3 minutes. 
3. Add collard greens, salt and pepper, continuing to sauté until greens are wilted, but still bright green.
4. Transfer collard greens, garlic and shallots to a large bowl. Add bacon and pomegranate seeds. Toss together and enjoy! Serve warm or room temperature.

Recipe courtesy of Chelsey Amer Nutrition.