Collard Greens with Lentils & Bacon

Directions

1. Cut off and discard the tough stems from the greens. Cut across the leaves into 2-inch (5 cm) ribbons.
2. In a large stock pot, over medium-high heat, add canola oil and bacon, and cook until light golden-brown and just crisp. Remove to a paper towel lined plate and let cool.
3. Add onion to the pot and cook until golden, approximately 5 minutes, then add chili flakes, pepper, and greens.
4. Stir every few minutes, or until greens have wilted down. Add stock and water and cover. Cook for 30-45 minutes, or until the greens are tender. Remove the lid, increase heat to high, and stir in vinegar and lentils. Adjust seasoning, if needed, and transfer to a serving bowl. Sprinkle with crisp bacon and serve.