The understated collard green gets all extra in this quick brunch recipe.
1 cup collard greens, thoroughly rinsed, stems removed, chiffonade
2 tsp red wine vinegar, or to taste
1 small tomato, cored and chopped
generous amount of salt
black pepper to taste
2 slices bacon, optional
1 sunny side up egg
Place the two slices of bacon in a cold skillet and heat over medium high flame. Continue cooking until the bacon is crisp on all sides, flipping as necessary. Remove bacon from skillet and drain on paper towels. Set aside.
In the same skillet, add the chopped tomato, chiffonade collard greens, salt and pepper and saute until the greens are just tender, about 5 minutes. Deglaze the pan with the red wine vinegar and continue to cook until completely reduced, about 3 minutes more. Turn off the flame, taste and adjust seasoning as required. Serve the greens immediately with the sunny side up egg and bacon.