1/4 cup roughly chopped bacon 8 cups roughly chopped collard greens 1 tablespoon apple cider vinegar 1 cup water salt
Brown the bacon over medium heat in a large saute pan with a lid. Add the greens and stir to coat all leaves with bacon fat. Add vinegar and the water and bring to a simmer. Cover and cook on low for 40 minutes. Taste and check how much liquid is left, if it is looking dry add another 1/2 cup of water. Taste and check for tenderness, if you like it really tender cook for another 40 minutes or so. Check the seasoning as depending on your bacon you may want a pinch of salt. Serve hot.
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.