Tonight's was bacon (instead of olive oil) and collard greens instead of kale.

Bacon is very nice. I may have to explore the gamut of cured pork bits. I left the bacon in, but I think crisping it up, setting it aside, and using it as a garnish would be bodacious.

I can make it vegan, avivore (chicken stock), or trafe. I like them all. I think the combination browned onions and vinegar pulls them all through.

I think collard greens might have a narrower window of cook times. The interval between too tough and too slimy looks like a smaller target with collard greens than with curly kale or dino kale.