PREP: Mise the recipe ahead of time.

1. Fabricate the onion and garlic:

• Medium-chop the onion.
• Mince the garlic.

2. Cut the bacon into ¼-inch dice.

3. Fabricate the collard greens:

• Fold each collard leaf in half lengthwise with the shiny side in. Grasp the stem and pull upward, stripping the large vein that runs up the length of the leaf.
• Fold each collard leaf in half lengthwise with the shiny side in. Grasp the stem and pull upward, stripping the large vein that runs up the length of the leaf.
• Drain the leaves in a colander.
• Stack the leaves and cut them into 2-inch squares.

4. Cook the collard greens:

• Place the bacon in a large saucepan over low heat. Cook, stirring occasionally, about 3 minutes until the bacon renders its fat and begins to crisp.
• Add the onion to the pan and sauté over medium heat about 2 minutes until beginning to brown.
• Add the garlic and red pepper, and stir them into the onions.
• Add the collard greens and a little salt. Stir the greens for about 1 minute over medium heat until they begin to wilt and are coated with bacon drippings.
• Add the water, cover the pan, and simmer briskly for 15 to 20 minutes until the greens are tender.

5. Reduce the cooking liquid:

• Use tongs to lift the greens out of the saucepan into a bowl.
• Turn the heat to high and bring the liquid to the boil. Cook, stirring occasionally, for a few minutes until the liquid reduces to about ½ c. As the liquid reduces, add any liquid from the bowl of greens.

6. Season the greens:

• Return the greens to the saucepan and toss them in the reduced liquid.
• Season the greens with a drop or two of vinegar.
• Evaluate the flavor and, if necessary, add more salt.
• If prepping ahead, cool to room temperature and place in a container.

HOLD: Refrigerate up to 5 days or freeze up to 3 months.