1 bunch collard greens (kale or chard is OK too)
1/2 pack bacon, slices cut in half
1-2 red potatoes medium size
Fry the bacon in a large saute pan until crispy. Set aside, remove bacon fat from pan leaving just a coating.
Wash your collards, remove the stems with a knife (the bottom 2/3rds of it is sufficient), and slice them into 1-2 inch thick strips.
Wash and chop red potatoes into cubes. Removing the skin is optional.
Heat the large sautee pan with the bacon residue with an additional 1-2 T butter. Add the potatoes when melted and stops bubbling (water is evaporated). Add generous salt & pepper. When colored and crispy, cooked through, remove and set aside with bacon. In fact, break your bacon into peices and mix them together if you’d like at this point.
Into the pan put the collards and cook on medium to medium low heat until wilted and bright green. Add the bacon & potatoes and cook until heated and the collards stems are tender, another 1-3 minutes.
PS Great with eggs too!