Collard Greens with Bacon

In a large stockpot over medium heat, warm the olive oil. Add the bacon and fry, stirring constantly, until cooked through but not crisp, 3-4 minutes. Remove the pot from the heat and, using a slotted spoon, transfer the bacon to a dish. Set aside. Pour off all but 2 tablespoons of the drippings from the pot.

Return the stockpot to medium heat. Add the garlic, salt and black and cayenne peppers and sauté for 1 minute. Carefully pour in the vinegar-water mixture, stirring until blended. Return the bacon to the pot and boil for 1-2 minutes.

Reduce the heat to medium-low and add the greens. (Do not worry if the pan is very full; the greens will cook down.) Cover and simmer for 10 minutes, then remove the lid and stir well. Add a few drops of Tabasco, if desired, re-cover and reduce the heat to very low. Simmer, stirring occasionally and adding a little water if needed to keep the greens damp, until the greens are tender, about 1 1/2 hours.

Spoon the greens into a warmed serving dish and serve immediately.