Quick Southern Collards

1. 1

   Place the bacon in cold 12-inch skillet.

2. 2

   Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered.

3. 3

   Once crispy, set aside on a paper-towel-lined plate.

4. 4

   To the leftover bacon fat, add the red pepper and cook until softened, 5 to 7 minutes.

5. 5

   Stack the leaves of collards and roll tightly into a cigar shape.

6. 6

   Then chop away.

7. 7

   Add the collards to the pan along with the apple cider vinegar, red pepper flakes and some salt and pepper and cook until tender, but still bright green, 4 to 5 minutes.

8. 8

   Adjust the seasoning if necessary.

9. 9

   Toss with the reserved crispy bacon and serve.

No additional tips available.