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In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes. Transfer to a paper towel-lined plate. Carefully discard all but 1 tablespoon of the bacon fat and then return the skillet to medium-high heat. Add bell peppers and cook, stirring often until golden brown and just tender, 4 to 5 minutes. Add collard greens and cook, tossing often until just wilted, 3 to 4 minutes. Reduce heat to medium-low, stir in lemon juice and cook for 5 minutes more.
Spread yogurt onto English muffins and then pile with greens and bacon slices.