Place greens in very large bowl or sink full of water. Swish greens in water. Lift greens up and pour out water. Repeat until water is completely clean. Cut stems off greens. Also cut out the rib of leaves because it is too tough to cook rapidly.
Slice bacon into one-inch pieces. Fry in large skillet. When bacon is done, leave bacon in skillet and add greens. Alternatively, you can omit the bacon and place greens in 2 tablespoons of hot bacon grease. Stir greens until they are wilted. Add 1/2 cup water and cook 10 minutes. Do not cover as that will cause the greens will turn gray rather than the desired brilliant green. If greens are not cooked with bacon, you may wish to crumble crisp bacon on top of the greens for serving.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.