Ingredients

Instructions

  1. Put greens through several sinks of cold water to get rid of any grit.
  2. Pull the tender leaves away from the stems, discarding the stems.
  3. Cut the bacon into bite size pieces and fry in a large stock pot.
  4. Do not drain.
  5. Add the onion and cook til tender.
  6. Add the collard greens (the pot will seems overflowing, but they wilt) and stir until wilted (cover them every couple of minutes for a couple of minutes to help wilt them).
  7. Add salt and pepper to taste and the vinegar.
  8. Serve hot.