In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp
and the onions
are tender. Add the collards and sun-dried tomatoes
to the pan and continue to cook until the greens
wilt, about 2 minutes. Add in the balsamic vinegar
and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.