Collard Greens with Bacon

Preparation

1. Step 1

   Working in batches, stack the greens; cut crosswise into 2-inch-thick strips. Gather the strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer the greens to a colander using a slotted spoon; let drain. Repeat until the greens are free of grit.

   Step 2

   Heat the oil in a very large skillet over medium-high heat. Add the onion and bacon; cook until the onion is translucent, about 4 minutes. Add the greens; cook, stirring, until the greens begin to wilt and are reduced in volume.

   Step 3

   Raise heat to high; add the vinegar. Cook, scraping up brown bits from the bottom of the skillet, until the vinegar has evaporated, about 1 minute.

   Step 4

   Add the stock; reduce heat. Simmer, covered, until the greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low.