bunches collard greens, stemmed and roughly chopped
1 to 2
jalapeños, thinly sliced
cup apple cider vinegar
Sea salt and 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 water to pot and bring to a boil. Add bacon, greens, jalapeños, vinegar, salt and pepper, reduce heat to medium low, cover and simmer until greens are tender and "pot likker" liquid is flavorful, about 1 hour.