This is Hana’s recipe. She is a master at improving every dish.

Clean the collards and remove as much of the stem as you like. I would take it out at least until it’s about 1/4 inch in diameter.

Dump the leaves into a quickly boiling pot. A pasta pot works great. Stir once or twice. After five minutes remove from water.

You can wait for them to cool, or cool them under cold water. Then take handfuls and squeeze out as much water as possible, leaving squeezed-out chunks of collards. Chop them on the cutting board to desired size. (1-1.5 inch slices work well for us).

In a big frying pan, cook chopped bacon until crispy and remove. Then remove most of the grease. Add to the pan chopped onions and garlic to suit.

When the onions and garlic are done, add the chopped collards and cook until everything is blended and hot. Add the bacon back to the pan and mix it in.

Have hot pepper vinegar ready to pour over them on the plate.