Recipe by Ben Mims
- 2 slices thick-cut bacon, roughly chopped
- 1/2 cup panko
- 8 cups stemmed, thinly sliced collard leaves
- 1/3 cup sliced pickled cherry peppers or pepperoncini, plus 1 tbsp. brine
In large skillet, cook bacon over medium until browned, about 10 minutes. Transfer to paper towels, leaving 1 tsp. fat in skillet. Add panko; season. Cook panko, stirring often, until golden, about 2 minutes. Transfer to plate. In same skillet, cook collard leaves, stirring occasionally, until tender, about 6 minutes. Stir in bacon, peppers, and brine; season. Top with panko.