collard greens (1)
2 teaspoons olive oil
6 slices thick-cut bacon, chopped
2 large cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons cider vinegar mixed into
2 cups water
5 bunches collard greens, about 5 lb,
stemmed and carefully washed
Tabasco or other hot-pepper sauce,
In a large stockpot over medium heat,
warm the olive oil. Add the bacon and fry,
stirring constantly, until cooked through
but not crisp, 3-4 minutes. Remove the pot
from the heat and, using a slotted spoon,
transfer the bacon to a dish. Set aside.
Pour off all but 2 tablespoons of the drippings
from the pot. Return the stockpot to medium heat.
Add the garlic, salt and black and cayenne peppers
and sauté for 1 minute. Carefully pour in the
vinegar-water mixture, stirring until blended.
Return the bacon to the pot and boil for 1-2 minutes.
Reduce the heat to medium-low and add the greens.
(Do not worry if the pan is very full; the greens
will cook down.) Cover and simmer for 10 minutes,
then remove the lid and stir well.
Add a few drops of Tabasco, if desired,
re-cover and reduce the heat to very low.
Simmer, stirring occasionally and adding
a little water if needed to keep the greens
damp, until the greens are tender, about 1 1/2 hours.