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.