Serves 6

Ingredients:

• 2 Slices Bacon, sliced into 1/8” slivers
• 2 Pounds Collards, Chard or Kale, preferably organic; washed several times
• 1 Cup Thinly Sliced Sweet Onion
• Olive Oil or Bacon Grease
• 2 TBsp. Santa Fe Ole’s SW-13 Ketchup
• 1 TBsp. Santa Fe Ole’s Red Chile Honey
• 3 TBsp. White or Cider vinegar
• Santa Fe Ole’s 3-Pepper Hot Sauce, to taste
• Salt, to taste

Preparation:

• Remove the thick ribs from the greens.
• Gather the greens and roll them into a tight, “cigar”.
• Taking care, slice the greens very thinly into 1/8” ‘strands’.  Set aside.
• In a very large skillet or sauté pan, place the bacon and onions and sauté over medium heat until the bacon is browned and the onions are translucent.
• Remove them to a large bowl and set aside.
• In as many batches as necessary to not crowd the pan, sauté the greens for a few minutes over high heat until the greens are bright green and slightly wilted.
• Salt to taste and remove the greens to the bowl with the bacon and onions.
• Add oil as necessary and sauté the remaining greens.
• When the greens are sautéed and have been set aside in the bowl, into the hot skillet carefully pour in about ¼ c. water.  It will spatter.
• Turn the heat to med-low and scrape up the browned parts with a flat whisk or a fork and when the water is almost gone, add the vinegar, Red Chile Honey and ketchup.
• Whisk until combined and remove from heat.
• Add 3-Pepper Sauce and salt to taste.
• Toss with the greens and adjust seasonings.

Serving:

Serve warm or at room temperature.