Prep greens first: stack the collard leaves two at a time on top of each other, and cut out the stem. Cut the collard leaves into estimated 1 - 1.5 inch squares or into long, thin strips, and place in colander. Rinse when done and shake dry. Set aside.

Using a knife or kitchen sheers, cut slices of bacon into 1/2 inch squares. Fry up over medium heat in a medium-large skillet or dutch oven. Once bacon is lightly browned and crispy on the outside, remove and set aside, leaving the bacon fat. Turn to medium low heat.

Add the garlic and sauté for about a minute. Then, add the collards, covering all of the greens in the delicious bacon grease. Season with the 1 tsp of salt, and a little black pepper.

Stir in the bourbon and balsamic vinegar. Bourbon will be very potent for awhile - it’s boozy! Let simmer down for about 2-3 minutes, stirring a little bit here and there, letting that flavor soak into the collards.

Cover the greens with water, just enough so that all are covered completely and there’s about an additional 1/2” of water or so, and bring to a gentle simmer, about medium low on temperature. Cover if you’re able.

Let greens simmer for at last 60 minutes, if not a little longer. If water level gets too low, try turning down the temperature a bit (you don’t want it to be too powerful of a simmer). You don’t want to loose all of your water! The greens should always be simmering in that tasty flavor. As you near the end, taste a leaf for saltiness level, and add a few pinches of salt if it needs it. They should be nice and flavorful and tender before taking off the heat.

Place all greens in a serving dish or plate up from the skillet. Use a slotted spoon to leave behind most of the liquid! Top with the bacon. Eat warm!