Remove the center ribs from the collard greens and discard. Cut the leaves into small strips.

Place the greens into a large sauté pan fitted with a lid. Turn the heat to medium, add 2 – 3 Tbsp.
of water and cover. Cook for several minutes until leaves are wilted.

Transfer the wilted collard greens to a plate and wipe the skillet dry. Turn the heat back on to
medium and cook the bacon on each side until brown. Drain the bacon on paper towels, but
leave the bacon grease in the pan. Break the cooked bacon into small pieces.

Add the diced onion to the bacon grease in the pan over medium heat. Cook until the onions are
soft, about 2 minutes

Add the collard greens back into the pan along with the vinegar, maple syrup, red pepper and ¼
cup water. Simmer for 5 – 10 minutes until the liquid reduces then add the chopped bacon to the
pan and season with salt (if necessary).

Prep Suggestion:
Swap a smoked turkey neck for the bacon for a pork-free option.