Serves 6


  • 2 Slices Bacon, sliced into 1/8” slivers
  • 2 Pounds Collards, Chard or Kale, preferably organic; washed several times
  • 1 Cup Thinly Sliced Sweet Onion
  • Olive Oil or Bacon Grease
  • 2 TBsp. Santa Fe Ole’s SW-13 Ketchup
  • 1 TBsp. Santa Fe Ole’s Red Chile Honey
  • 3 TBsp. White or Cider vinegar
  • Santa Fe Ole’s 3-Pepper Hot Sauce, to taste
  • Salt, to taste


  • Remove the thick ribs from the greens.
  • Gather the greens and roll them into a tight, “cigar”.
  • Taking care, slice the greens very thinly into 1/8” ‘strands’.  Set aside.
  • In a very large skillet or sauté pan, place the bacon and onions and sauté over medium heat until the bacon is browned and the onions are translucent.
  • Remove them to a large bowl and set aside.
  • In as many batches as necessary to not crowd the pan, sauté the greens for a few minutes over high heat until the greens are bright green and slightly wilted.
  • Salt to taste and remove the greens to the bowl with the bacon and onions.
  • Add oil as necessary and sauté the remaining greens.
  • When the greens are sautéed and have been set aside in the bowl, into the hot skillet carefully pour in about ¼ c. water.  It will spatter.
  • Turn the heat to med-low and scrape up the browned parts with a flat whisk or a fork and when the water is almost gone, add the vinegar, Red Chile Honey and ketchup.
  • Whisk until combined and remove from heat.
  • Add 3-Pepper Sauce and salt to taste.
  • Toss with the greens and adjust seasonings.


Serve warm or at room temperature.

This is a great dish for entertaining because it is appealing, tasty and can be made ahead and reheated.  It is wonderful for breakfast or a light supper with a poached egg or two on top.  

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