2 bunches fresh collards (can use turnip or mustard greens)
1 tablespoon rendered bacon fat
1 medium onion, minced
1/4 pound good-quality smoked slab bacon or thick-cut bacon, diced
Salt and freshly ground pepper to taste
Dash of hot sauce
Trim away and discard thick stems of greens. Roughly tear leaves in large pieces and place in sink of lukewarm water; soak 5 minutes. Change water and soak again if necessary to get rid of all grit. Drain.
Heat bacon fat in large, heavy nonreactive pot. Add onion and bacon. Fry together over medium-high heat, stirring often, until onions are soft and bacon begins to brown.
Add greens and 2 cups water and bring to boil over high heat. Cover, reduce heat to medium and cook until greens are tender but still have a little crunch, about 20 minutes.
Uncover, raise heat to high and boil off some of excess water (about 5 minutes; greens should still be soupy). Season with salt, pepper and hot sauce and serve hot.