- 4 slices bacon
- 2 bunches collard greens, stemmed and roughly chopped
- 1 jalapeño peppers, thinly sliced
- 1/3 cup cider vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Add 6 cups water to the pot and bring to a boil. Add bacon, greens, jalapeño, vinegar, salt and pepper, reduce heat to medium low, cover and simmer until greens are tender and liquid is flavorful, about 1 hour.
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