1 Tbs olive oil
3 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 cloves garlic, chopped
1 lb fresh collard greens, cut into 2-inch pieces
1/4 tsp salt
1/4 tsp pepper
3 cups chicken broth
1/4 cup molasses
2 tablespoons butter or margarine
Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute. Stir in collard greens, salt, and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender. Pour greens mixture through a wire mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
Stir greens into pot liquor. Serve immediately.