Collards with Bacon and Vinegar (Veg*n version as well)

[jesse_the_k]

First few times I tried collards I was mystified: why did people rave about these greens? Now I love them. They're substantial and gratifying with a nice tooth. The key insight was: ditch the ribs, slice thin, plenty of oil, cook 'em slow and long.

Ingredients
1 bunch collard tops (eight - twelve leaves)
8 - 12 fresh basil leaves, if you have them
2 thick-cut slices of bacon
Sweet & sour vinegar (I've used maple, balsamic, and rice varieties; apple cider vinegar with a teaspoon of sugar will work too)

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Tools
Shot glass
Medium saucepan or skillet with lid (wok could work)

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PREPARATION

Measure 1 tablespoon of your favorite beverage into the shot glass and swill it down.

Strip collard leaves from ribs

Wash & dry thoroughly (my salad/greens spinner is the best gadget ever)

Roll 1—3 collard leaves tightly (like a cigarette)

Slice against the roll into 1/2-in ribbons

Repeat until all collards are in ribbons — toss to separate

Cut bacon against the length into tiny slices

Rinse out shot glass. Pour sweet/sour vinegar into it and set aside.

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COOKING

Set pan on medium low heat

Drop in tiny bacon slices, separate with spatula, replace lid, cook for 15 minutes. Bacon fat will render, but bacon won't crisp, yet. If you can hear it cooking, it's too hot.

Drop dry collard ribbons in pan. Stir thoroughly so all greens have some bacon fat. Cover again. Increase heat to medium. You will hear a nice crispy sound. Cook for 10 minutes (or until bacon is browned)

Stir in sweet & sour vinegar and cover again. Cook for 10 more minutes. You can add a little more vinegar if things look too dry but it's easy to overdo, better to sprinkle in some water

Serve!

Veg*ns use olive oil plus a medium diced onion instead of the bacon: sweat them on low for a long time so the onions get sweet and fragrant. Add more olive oil before you add the collards.