2 lbs collard greens, tough stems discarded, leaves chopped
2 tablespoon medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat
2 tablespoons olive oil
2 tablespoon dark sesame oil
Chili pepper flakes, a pinch
Salt, a couple pinches

Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of minutes. Add garlic and sauté until fragrant, about 20 seconds.

Mix in the greens, sesame oil, chili pepper flakes, and salt. Cover and cook until tender, 8-10 minutes.

Serve with barbecue sauce.

Serves 4.

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