Stewed kale with bacon

Trim out the thickest stems from the biggest kale leaves (always cut the stems out of collards), then roughly chop.

Render fat out of the bacon, then add the greens; stir a minute so they wilt and make room for the rest.

Add a little water if needed to stew, cover and cook 20 minutes; kept with a little snap.

Finish with a splash of vinegar and a little salt.

Drink the pot liquor at the bottom of the pot.