2 lbs. collard greens or kale
6 slices bacon, cut into 1-inch pieces
1 clove garlic, finely chopped
1/2 tsp. salt
Freshly ground pepper

Remove stems from collard greens; cut leaves into 1/2-inch wide strips. Pour boiling water over collard greens. Let stand 5 minutes. Drain thoroughly.

Fry bacon in 10-inch skillet until crisp; remove with slotted spoon and reserve. Stir garlic and collard greens into bacon fat; cook and stir 2 minutes. Cover and cook over low heat until collard greens are tender, about 15 minutes longer. Stir in salt and pepper. Garnish with reserved bacon. Serves 6.