Place bacon in large skillet--cook over medium until fat has rendered and pieces are crispy.

While the bacon cooks, stack the collard leaves, roll into a cigar shape and finely slice into ribbons.

Leave fat in the skillet and remove bacon pieces from the pan.

Add collard greens into the hot bacon fat and begin to cook.

After the greens have wilted a bit, add the garlic clove, pepper flakes and sea salt.

Allow to cook for another 5 minutes.

Turn heat to high and add the vinegar (maybe hold your breath for a sec, too).

Let the liquid cook off for a brief moment while stirring.

Add the bacon back and serve warm.