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
Heat a large pot over medium high heat. Add bacon and cook, turning occasionally, until just crisp. Transfer to a paper towel-lined plate, then carefully discard bacon fat and return pot to the stove. When cool enough to handle, roughly chop bacon.
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.
Per Serving:90 calories (60 from fat), 7g total fat, 2.5g saturated fat, 10mg cholesterol, 340mg sodium, 4g carbohydrates, (2 g dietary fiber), 3g protein.
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