Salmon and Collard Greens

I was walking around the Virginia Park farmer's market, and the collard greens caught my eye.   Collards are commonly known as a Southern ingredient, and they are usually stewed down for a long time until tender.  For my version I stewed them in a Dutch oven with water, chopped onion, garlic, bacon (already cooked), red chili flakes, salt and pepper.  To top them off I roasted some salmon with salt and pepper.  The collards were surprisingly good.  The trick was the bacon, which gave it a smoky, savory flavor.  The salmon was a bit of an afterthought, but it was nevertheless tasty.