Ingredients

Instructions

  1. Boil 4 quarts of water in a large pot. Chop 12 slices of bacon into bits; place the bits in a stainless steel skillet; slowly brown while rendering fat. When bacon is brown, remove bacon from skillet (saving the bacon fat); set aside.
  2. Roll up bunches of collard greens cigar-style and slice into 1/4-inch slices.
  3. Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly sliced onions; sauté for 1 minute.
  4. Using tongs, remove greens from water and place in skillet.
  5. Add black pepper and apple cider vinegar; cook for 5 minutes.
  6. Garnish with bacon bits.
  7. Honey mustard drizzle: Whisk together all ingredients in a bowl. Drizzle over greens.