<http://schema.org/recipeInstructions>
" Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit. Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute. Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a11196/collard-greens-bacon-mslo0510-recipe/?src=shelter_footer>