Collard Greens 1 bunch collard greens 4 pieces of bacon, uncooked salt & pepper butter balsamic vinegar Tabasco sauce Wash greens. Trim away the central stems, then chop leaves into pieces roughly the size of a postage stamp. Put in pot, then add water just to cover. Cut bacon into small squares and add to pot. Put in ¼ teaspoon salt, then bring to a simmer and cook for about an hour. Drain well, then remove from colander to bowl and put a pat of butter on top to melt down. Season with salt & pepper. Serve with cruet of balsamic vinegar and Tabasco sauce on the side. Goes very well with cornbread. Yield: 1 entree serving or 2 side dish servings.