Ingredients
1 pound collard greens, trimmed and washed, water still clinging to the leaves
1 tablespoon vegetable oil
1 medium onion, chopped
3 slices bacon, cut in half lengthwise and sliced crosswise in 1/2-inch pieces
Pinch of crushed red pepper flakes
1 tablespoon red-wine vinegar
Coarse salt
Preparation
Remove the tough stems from the collardleaves. Finely slice the stems crosswise.Stack a few leaves on top of each other andcut into 1 1/2- to 2-inch pieces. Repeat with allleaves. You’ll have 8 packed cups.
Heat a 10-inch saute pan over high heat.Swirl in the oil and add the onion, bacon,and red pepper flakes. Fry until the onion issoft and the bacon is beginning to renderits fat and crisp up, about 13 minutes.
Add the greens, 2 cups at a time. Stir into theonion mixture as you add. They will collapseand shrink in the heat.
When all the greens are in the pan and theheat has returned to sizzling high, pour inthe vinegar. Stir to evaporate. Cover andlet the greens cook over low heat until justtender, 10 to 15 minutes. Add a bit of wateras needed to keep the greens from burning.Add salt to taste and serve.
