Smoky Collard Greens with Bacon

Cook the bacon in a substantial cooking vessel over a medium-high heat level, frequently rotating it to ensure even heating, until the fat starts to melt and separate from the meat, approximately 5 minutes. Remove excess bacon drippings by pouring them down a drain or into a container for later use.

Adjust the heat to a medium level; add sliced onions to the pot. Cook, stirring constantly and frequently, until they become translucent and slightly caramelized, around 5 minutes. Introduce minced garlic, a pinch of red pepper flakes, salt, and black pepper into the pot; stir well to combine and cook for 2 minutes.

Increase the heat to a high level. Pour in 3 cups of water into the pot; bring it to a rolling boil, stirring vigorously to dislodge any browned residue that has accumulated at the bottom of the pot. Add a handful of chopped collard greens and the remaining 1 cup of water to the pot; return it to a boil. Lower the heat and let it simmer until the greens have reached your desired level of tenderness, roughly 1 hour.