1 1/4 pounds kale or collards, thoroughly rinsed and stems removed
4 slices bacon
1. Bring 4 inches water to a boil in a large saucepan. Add collards or kale and cook over high heat 5 minutes. Drain thoroughly in a colander.
2. Fry bacon in a large skillet until crisp. Remove bacon to paper towels to drain; add kale or collards to drippings and cook, stirring, until greens are hot and any moisture clinging to them has evaporated.
3. Transfer kale or collards to serving dish; crumble bacon over top. Serve with hot sauce.
Hearty greens such as kale and collards are often overcooked and lose their flavor and texture before arriving at the table. This quick version preserves both the flavor and texture convincing skeptics that these are vegetables they would like to have more often.