1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon sugar
1 clove garlic, crushed
16 cups collard greens (about 2 pounds), washed, dried, and cut horizontally into 3/4-inch strips
1/2 pound thick-cut bacon, cut into 1/2-inch strips, cooked (optional)
In a small bowl, combine 3 tablespoons olive oil, vinegar, mustard, salt, pepper, and sugar and set aside.
In a large saucepan over medium high heat, heat remaining olive oil. Add garlic clove and the greens and sauté until tender, about 5 to 6 minutes.
Add the vinegar mixture and toss to distribute evenly. Transfer to a serving dish, top with bacon pieces if using, and serve immediately.