Family Tested & Approved
salt and freshly ground black pepper
Bring large pot of salted water to rapid boil and add slices of bacon.
Remove the thick portion of the ribs from the collard greens and discard.
Add leaves to the boiling water and blanch for about 2 minutes.
Remove the greens from the water and run cool water over all the greens to stop the cooking process.
Stack the leaves on top of one another, 8-9 at a time.
Grill each stack of collard greens for about 4 minutes per side.
Transfer leaves to cutting board, roughly chop, and season with salt, pepper and hot sauce to taste.