Collard Greens & Bacon Soup
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- 4 thick slices bacon; diced
- 1 small white onion; cut into half moons
- 2 teaspoons crushed garlic
- 1 teaspoon pork seasoning
- 2-1/2 cups chicken broth
- 1 14.5 oz can Margaret Holmes Collard Greens
- 1/2 cup or more grated Parmesan cheese
- 1 teaspoon fresh lemon juice
Fry bacon and onion in a soup pot or high-sided saucepan until bacon is almost crisp.
Stir in garlic and cook 30 seconds more.
Add chicken broth and collard greens; turn heat to low and simmer 10 minutes.
Remove from heat and stir in lemon juice.
Divide between 2 large (or 4 small) heated soup bowls.
Sprinkle with Parmesan cheese.
