Collards for Thanksgiving

Rinse collards and leave wet.

In a large saucepan, heat olive oil over medium heat. Stir in wet collards. Not all will fit at first. Cover pot and let mixture simmer 5 minutes. Uncover, add more collards and continue cooking and adding collards until all are in the pot. Add chicken stock, cover and simmer 15 minutes or until collards are cooked to your liking. Taste for seasoning. Serve with crumbled bacon if desired. Makes: 6 cups