From Serious Eats
Serve these delicious greens as a side or spoon them over cheesy grits with a fried egg to create a full meal!
1 bunch collard greens
3 slices center-cut bacon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Wash collard greens. Carefully strip or cut leaves from stems and discard stems. Stack leaves one on top of the next. Roll leaves from stem end to tip into a cigar shape. Cut cigar crosswise into strips 1/8- to 1/4-inch thick (as you would to chiffonade herbs, but thicker).
Cut bacon crosswise into 1/4-inch batons. Place a 12-inch skillet over medium-high heat and cook bacon until crisp, stirring occasionally. Add collard greens to pan and cook, stirring constantly until just wilted and bright green, about 1 minute. Add lemon juice and salt and pepper to taste. Serve hot.