Collard Greens with Bacon

Healthy: leafy, virtuous collard greens.
Unhealthy: fatty applewood-cured bacon.
Delicious: collard greens with aforesaid bacon.

I make several variations of collard greens, but I usually have leftover bacon in the freezer, so it's a cinch to throw together a Southern comfort side dish. Cut out the long, bitter stems of the collard greens, roll up the leaves, and chop them into bundles to create strips.In a heavy-bottomed skillet, fry the bacon strips.Add the collard greens, a few tbs of olive oil, and salt and pepper to taste. Be sure to thoroughly cook the greens so they will not retain their naturally bitter taste.Here, the collard greens complement a pork chop that has been sauteed in a cast iron skillet.Sweet tea, hush puppies and pecan pie are optional.