2 gloves garlic
6 rashers bacon
2 tablespoons cider vinegar
2 cups water
2 teaspoons olive oil
Salt & pepper
Heat the olive oil in a large pot then fry the bacon until cooked. Put the bacon on a dish and set to the side. Also reserve 2 tablespoons of the dripping.
Put the pot back to medium heat and add the garlic, and salt and pepper and sauté for 1 minute. Mix the vinegar in 2 cups of water and pour this mixture into the pot. Return the bacon to the pot and boil for 2 minutes.
Reduce the heat to low and add the collards. Cover and simmer for 1 1/2 hours, stirring occasionally.