- 4 slices bacon
- 6 Cups water
- 2 bunches collard greens, stemmed and roughly chopped
- 1 jalapeños, thinly sliced
- 1/3 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.