Greens with Bacon (Couve a Mineira)

2 pounds collard greens or kale
6 slices bacon, cut into 1-inch pieces
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Freshly ground black pepper

Remove stems from collard greens; cut leaves into 1/2-inch wide strips. Pour boiling water over collard greens. Let stand 5 minutes. Drain thoroughly.

Fry bacon until crisp; remove with slotted spoon and reserve. Stir garlic and collard greens into bacon fat; cook and stir 2 minutes.

Cover and cook over low heat until collard greens are tender, about 15 minutes longer. Stir in salt and pepper. Garnish with reserved bacon.

Yields 6 servings.