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1
Cut the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
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2
Collard greens tend to have a bit of dirt and sand trapped between the leaves, so you need to wash them a few times.
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3
Fill the sink with water and wash the collards thoroughly, swishing the leaves around to remove the dirt.
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4
Drain and repeat until the water runs clear.
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5
Dry the greens thoroughly.
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6
Stack up several leaves, roll them into a cigar, and cut them into 1-inch ribbons.
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7
Repeat until all the leaves are shredded.
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8
Put a large pot over medium heat.
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9
When the pot is hot, add the bacon and fry until it gets crisp and renders its fat, about 4 minutes.
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10
Remove with a slotted spoon and set aside on a paper towellined plate.
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11
Add the onion and garlic to the fat and cook, stirring, until they begin to soften and get a little color, about 5 minutes.
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12
Pack in the greens, pushing them down into the pot and turning them over with a wooden spoon so the leaves hit the heat and begin to wilt.
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13
Pour in the stock and season with salt and pepper.
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14
Give everything a good stir and cover the pot.
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15
Reduce the heat to low and simmer the collards for 1 hour.
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16
Stir in the soy sauce, and taste the pot liquor (broth) for seasoning, adding more salt and pepper to your taste.
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17
Stir in the butter until melted.
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18
Transfer the collard greens to a serving bowl and scatter the bacon on top.
