4 strips bacon, diced
1 tablespoon garlic, minced
2 tablespoons shallots, minced
1 teaspoon mustard seed
1/2 cup onion, sliced
1/4 cup rice wine vinegar
1/4 cup apple cider
1 pound collard greens, fresh
Remove the stems from the collaards. Wash them well and cut into chiffonade
In a skillet cook the bacon until it is crispy. Add the garlic and shallots, Cook u til just done.
Add the mustard seeds and the onions. Deglaze with vinegar and cider.
Add the chiffonade collards and quickly stir to wilt. Remove from the heat and season with salt and papper.