Feature Attraction: The Bialy Breakfast Sandwich

• 2 onion bialy, cut in half and toasted
• 1 tablespoon olive oil
• 1/2 bunch collard greens, bottom and thick stems removed, leaves sliced crosswise into thin pieces
• 1 tablespoon apple cider vinegar
• crushed red pepper flakes, to taste
• kosher salt, to taste
• water, as needed
• 4 slices bacon
• 2 tablespoons Sorghum (can substitute molasses)
• 1/2 pound shard white cheddar cheese, coarsely grated with a box grater
• 1 red bell pepper, roasted, seeded and peeled
• 1/3 cup mayonnaise, plain yogurt, sour cream or Labne
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• kosher salt, to taste

1. Heat a medium size saucepan over medium heat and add the olive oil.
2. Add the slices of collard greens and season with a pinch of salt.
3. Stir with a spoon and add the vinegar and red pepper flakes, to taste.
4. Cook until the collards have just wilted, adding water as needed if the pan is starting to dry out, about 5-8 minutes total.
5. Can be made one day ahead, re-warm gently in a small skillet until warmed through.

onion, olive oil, collard greens, apple cider vinegar, red pepper, kosher salt, water, bacon, sorghum, cheddar cheese, red bell pepper, mayonnaise, paprika, cayenne pepper, kosher salt

Taken from www.foodrepublic.com/recipes/feature-attraction-the-bialy-breakfast-sandwich-recipe/ (may not work)