cider'd collard greens

meat
` 1/2 to one pound of bacon

plants
` two bunches chopped collard greens, tough parts of the stems cut out
` sesame seeds, toasted

lipids
` bacon grease

stuff in bottles
` cider vinegar
` apple cider (sweet)

1.) Cook up one half to a full pound of bacon in a large pan or wok; reserve grease.
2.) Coarsely chop a pound of collards, removing the very thick central veins
3.) Clean any burnt bacon from pan, add some bacon grease and collards (you'll need to have used a large pan to keep them from overflowing at first; it may look like there's too many greens (though there's never too many greens)... don't worry, they'll wilt down some (though collards don't wilt as much as many other greens).  Stir around for 2-5 minutes, till greens are all a bit greased and wilting
4.) Add 1/4 -1/3 cup cider and a glug (maybe a tablespoon?) of cider vinegar. Continue to toss till cider is reduced to a glaze.  The faster you cook the greens/reduce the cider, the tougher the greens will stay.  Over lower heat, they'll soften more.  If you want your greens soft, you can cover and steam them awhile.
5.) Add chopped bacon and toasted sesame seeds, and some salt and pepper to taste.

Of course, you can add a lot more to this recipe to fancy it up.  Garlic and onions are always good, but I encourage you to try shallots with or in place of the onions.  You can also dice up some apple and fry them in the bacon grease before you throw in the greens. 

This pairs very nicely with baked butternut squash, sweet potatoes and apples: dice them all up, throw them in a baking dish with butter and bake at 350 for an hourish.  You can add some maple syrup or brown sugar if you'd like a touch more sweetness.

Yum.