Sautéed Collard Greens With Slab Bacon

• 1/2 pound slab bacon, cut into 1/2-inch cubes
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 pounds collard greens (about 3 bunches), thick stems trimmed, leaves cut crosswise into wide ribbons
• 1/2 cup red wine vinegar
• 1 tablespoon sugar
• Kosher salt

1. Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
2. Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5-7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.
3. Collard greens can be cooked 2 days ahead; cover and chill. Warm in a covered large wide pot with 1-2 Tbsp. water over medium heat, about 8-10 minutes, just before serving.

bacon, onion, garlic, collard greens, red wine vinegar, sugar, kosher salt

Taken from www.epicurious.com/recipes/food/views/sauteed-collard-greens-with-slab-bacon (may not work)