Collard Greens

The CSA that I am part of loves their greens.  We were members of the same CSA last year and received greens every week for the full season, which here is about 17 weeks.  Don't get me wrong, I like greens too, but I find that I like them especially fixed this way.  Sadly, I neglected to take a picture of this one.

Serves 2
12-16oz bag Collard Greens, veins removed and leaves chopped
Salt to taste
2 strips bacon, chopped
Salt, pepper, and garlic salt to taste

1. Place chopped collard greens in a large saucepan.  Cover with water.  Salt the water liberally (about 1-2 tablespoons).  On high heat, bring water around greens to a boil.  Cover and reduce heat, keeping the water to a simmer.  Simmer for 10 minutes or until greens are no longer bright green.
2. Drain greens well.  Return to pan.  Return pan to high heat.  Once pan is again steaming, add bacon to pan.  Stir and cook until bacon is cooked through and enough oil is released to saute the greens.  If greens stick to the bottom of the pan, add a tablespoon of water to the pan and return cover for 2-5 minutes off of heat to loosen.
3. Season greens with salt, pepper, and garlic salt as desired.  Serve hot.