Serves 2-4 people.


  • 2 slices bacon, chopped
  • ¼ cup apple cider vinegar
  • ¼ cup golden raisins
  • 2 cups cooked collard leaves
  • 2 cups shredded raw collards
  • ¼ cup chopped toasted pecans
  • salt & pepper to taste


  1. In a sauté pan over medium low heat, cook bacon until it is completely crispy & fat has rendered.
  2. Remove bacon with a slotted spoon & set to the side.
  3. In the same pan with bacon fat over low heat, add vinegar & raisins, stir, then cook for 2 more minutes.
  4. Place cooked collards, raw collards, pecans in a mixing bowl and toss with warm pan dressing.
  5. Taste, then add salt & pepper to your liking.