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1
Place the bacon in a 10-inch Dutch oven or a large, heavy-bottomed pot over medium heat.
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2
Cook, stirring occasionally, until brown and crisp, about 15 to 20 minutes.
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3
Remove with a slotted spoon to a paper-towel-lined plate and discard all but 3 tablespoons of the bacon fat in the pot.
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4
Add the onion, garlic, chiles, and measured salt and pepper and cook, stirring occasionally, until the onion is tender and beginning to brown, about 8 to 10 minutes.
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5
Add the water, increase the heat to high, and bring to a boil.
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6
Stir in the greens a handful at a time, adding more as they wilt, until theyre all in the pot.
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7
Cover with a tightfitting lid, reduce the heat to low, and simmer, stirring occasionally, until the greens are very tender and almost falling apart, about 30 minutes.
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8
Taste and season with additional salt and pepper as needed.
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9
When the greens are ready, place the flour, baking soda, sugar, and salt in a medium bowl and whisk to combine.
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10
Add the buttermilk and melted butter and stir until the flour mixture is moistened and a soft dough forms.
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11
Drop the dough in heaping tablespoons about 1/2 inch apart into the simmering greens.
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12
Cover and simmer until the dumplings are cooked through and the tops are no longer sticky, about 12 to 15 minutes.
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13
Remove the chipotle pods from the pot if desired.
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14
Sprinkle the greens with the reserved bacon and serve immediately.
