Perfect Collard Greens

First, wash the collards and remove the stem all the way up through the top of the leaf. Slice the leaves in half lengthwise (where the stem used to be), then stack the leaves. Starting at the shorter end, roll the leaves into a cigar shape. Once rolled, slice into 1/2″ ribbons. Set aside.

Dice the bacon and add it to a medium saucepan over medium heat. Let it cook until crisp, then remove from the pan with a slotted spoon. Leave the bacon grease in the pan.

Dice the jalapeño. If you don’t like spicy food, remove the seeds and ribs of the jalapeño. Add the collards and jalapeño to the saucepan with the bacon grease. Cook for 5 minutes, until slightly wilted. Stir in the reserved bacon, cider vinegar, salt, pepper and water. Cover and let cook over medium-low heat for 30-40 minutes. Taste the greens for tenderness. They should feel silky in your mouth.

Serve hot.