This is a bright alternative to the traditional (and often unappealing) slow cooking of greens. I used a few of the reviewer suggestions to adapt this Gourmet recipe from epicurious.
1 large bunch collard greens, halved lengthwise, stems and ribs removed
2 – 3 slices bacon, chopped
olive oil (optional)
1 shallot, minced
1 – 2 cloves of garlic, minced
juice of 1 large lemon
In manageable groups, stack collard leaf halves and roll crosswise into a tight cigar. Cut crosswise into thin slices.
Cook bacon in a large non-stick skillet. When browned and crisp, drain off all but about 3 tablespoons of fat (if necessary). Or drain all but 1 tablespoon and add 2 tablespoons olive oil. Cook shallots with bacon, about 2 minutes. Add garlic and cook another minute, until fragrant. Add collards all at once with a generous sprinkling of salt and quickly sauté, making sure to coat greens with fat, until bright green, about one minute.
Toss with lemon juice and more salt as desired and serve immediately.
Printable version: COLLARD GREENS MINIERA