Bring a 10-inch cast iron skillet up to heat over medium. Add in the bacon and cook until crispy. Remove with a slotted spoon leaving the bacon fat in the pan.
Working in batches add in the greens, sitrring to make sure they are coated in the bacon fat. Once the first batch wilts add in the remaining greens.
Reduce the heat to medium low and add the bacon back in along with 3/4 cup of the water and a sprinkling of salt and pepper. Remember the bacon will add saltiness so just add a little and taste before adding more.
Simmer for 15-20 minutes or until the water has absorbed and the greens are tender but not mushy. If they are still tough add a little more water and continue cooking. Taste for seasoning. Serve.
Recipe Courtesy of Megan Mitchell